This recipe combines two of my all-time favorite treats: oatmeal cookies and movie theater–style chocolate-covered raisins. The candy coating melts into the cookie dough, giving it a soft, fudge-like texture and rich chocolate flavor (and prevents the oats from drying out the cookies). For even more insurance against dryness, a generous glug of maple syrup is added to the dough. A two-hour rest gives the dough time to absorb the moisture in the syrup, helping ensure your cookies are as moist as possible.
- Note: Chocolate-covered raisins can be found in the candy section of most well-stocked grocery stores or pharmacies. My favorite brand is Raisinets. They have a creamy chocolate coating that becomes silky and fudge-like when baked—although any brand will work.
- Make Ahead: If wrapped tightly in plastic, the dough can be stored in the refrigerator for several days before baking. If too firm to scoop, let sit at room temperature for 15 minutes and try again.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. (Alternatively, use a hand mixer and large bowl.) Beat on medium speed until light and fluffy, 2 to 3 minutes. Turn the mixer off, scrape the sides and bottom, and add the eggs, maple syrup, and vanilla extract. Mix on medium speed until thoroughly combined and fluffy, 2 minutes. With the mixer running on low speed, gradually add the flour mixture, beating until just combined. Turn the mixer off, stir in the oats and chocolate-covered raisins with a rubber spatula, and cover with plastic wrap. Chill for at least 2 hours, preferably overnight.
- Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 4 baking sheets (or as many as you have) with parchment paper or nonstick baking mats
- Using a large 2⅓-inch (#16) cookie scoop or .-cup measure, portion out the dough and roll into large balls. Place 6 dough balls per baking sheet, spacing at least 3 inches apart.
- Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through, until the cookies are lightly browned but still soft, 12 to 14 minutes. (If reusing the baking sheets, allow them to cool for 15 minutes before baking another batch on them.) Let the cookies cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
- Storage: The cookies will keep in an airtight container for up to 1 week.
Reprinted with permission from Cookies. Copyright© 2021 by Jesse Szewczyk. Photographs copyright ©2021 by Chelsea Kyle. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House