Do you prefer a soft and chewy oatmeal cookie, or one that is crispier? Since National Oatmeal Cookie Day is quickly approaching on April 30, I am sharing my recipe for the perfect oatmeal cookie, baked each way based on your preference.

Use raisins or dried cranberries for this recipe. And here’s a pro tip – soak the raisins/cranberries in an egg and vanilla extract mixture to allow the fruit to become juicer and plumper as the cookies bake. You definitely will thank me later.

If you like a chewier and softer cookie, bake these directly on a stone baking sheet.

If a crispy cookie is what you crave, line any type of baking sheet with parchment paper and feel the love. I divided this recipe between the two baking methods and was thrilled with both! But it’s your cookie, your choice.

Ingredients

• 2 large eggs (divided)
• 2 teaspoons pure vanilla extract (divided)
• 1 cup raisins or dried cranberries
• 1 cup all-purpose flour, sifted
• 1 teaspoon ground cinnamon
• ½  teaspoon baking soda
• ¼ teaspoon salt
• ½  cup (1 stick) unsalted butter, softened
• ½ cup packed dark brown sugar
• ¼  cup granulated sugar
• 1 tablespoon pure maple syrup
• 2 cups old-fashioned rolled oats

Preparation

Preheat the oven to 350°F (180°C). Line the non-stone baking sheet with parchment paper (the stone baking sheet needs no preparation.)

Whisk together 1 egg and 1 teaspoon of vanilla extract. Pour mixture over the raisins or dried cranberries and soak for 1 hour.

In a large bowl, whisk together the flour, cinnamon, baking soda, and salt until well blended.

Using an electric mixer, beat the butter, brown sugar, and sugar for 2 minutes or until well combined. Add the egg, vanilla extract and syrup and mix until fully combined.

Add the dry ingredients to the egg and butter mixture and continue mixing on low speed until just combined. Stir in the raisins or cranberries with a bamboo or wooden spoon.

Scoop the cookie dough with a medium-sized scooper, place on the cookie sheet and gently press down on each cookie without flattening them. Space approximately 1 inch apart as they will expand during baking.

Bake for 12 to 15 minutes or until the edges of the cookies are lightly golden brown. Remove from the oven, cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely. The cookies baked on the parchment are the browner ones, both are equally tasty!

Enjoy with a cold glass of milk (or a nice red wine!)

Bon appétit!

Eat, drink and be merry!