These are not your grandma’s oatmeal cookies. Rich, dark maple syrup gives these cookies a smokey-sweet kick. This recipe uses dried currants or wild blueberries, but feel free to substitute any dried or candied fruit to make it your own.
170 gm / 1 cup Mirage Margarine, room temperature
75 gm / 1 cup Dark brown sugar
215 gm / 1 cup Maple syrup
1 Egg, large size
260 gm / 2 cups All-purpose ﬂour
275 gm / 2½ cups Rolled oats
90 gm / ⅔ cup Shredded coconut, unsweetened
120 gm / 1 cup Currants or blueberries, dried
5 gm / 2 tsp Baking soda
2 gm / 1 tsp Ground cinnamon
2 gm / 1 tsp Ground nutmeg
10 ml / 2 tsp Vanilla extract
pinch / ¼ tsp Salt
- Pre-heat the oven to 325°F(160°C).
- In a large bowl, with an electric mixer, cream the Mirage Margarine on high speed for 3 minutes, until smooth and ﬂuffy, scraping down the sides several times with a rubber spatula.
- Add in the brown sugar, maple syrup, egg, vanilla and salt. Mix on medium for 6 minutes, scraping the bowl down several times with a rubber spatula.
- In a separate bowl whisk together the all-purpose ﬂour, rolled oats, shredded coconut, cinnamon, nutmeg, dried fruit and baking soda.
- Scrape down the margarine mixture with a spatula and add in all the contents from the ﬂour bowl.
- Mix on low just until the dough is combined and even. Over mixing will make a tough cookie, so stop once the ﬂour is no longer visible.
- Divide the dough into 12 large cookies or 24 mini-cookies, and shape into balls. Place them on a parchment lined baking sheet and lightly press down to keep the dough from rolling around.
- Place in the oven and bake for 8-12 minutes, or until the edges are golden and the center no longer looks wet. Be sure to rotate the tray after 6 minutes of baking.
- Transfer the cookies to a resting rack and allow them to cool before eating.
- This cookie dough can be portioned and frozen in freezer bags, allowing you to bake only as many cookies as you need. To enjoy fresh cookies anytime, pull them from the freezer at a later date and bake them as usual.