Zingerman’s Big O Cookies
Spicy, chewy, oatmeal cookies sweetened with maple syrup and brown sugar.
Servings 20
Cost 5
Ingredients
- 1 cup plus 2 tablespoons unsalted butter room temperature (250 grams)
- ¾ cup plus 2 tablespoons packed dark brown sugar (154 grams) -- 154 grams is the weight the book gives.
- ½ cup plus 1 tablespoon pure maple syrup (172 grams)
- 1 large egg (54 grams)
- 1 teaspoon pure vanilla extract
- 1 ¾ cup plus 1 tablespoon all-purpose flour (256 grams)
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups old fashioned rolled oats 300 grams
- 2 ¾ cups raisins
- ½ cup walnut pieces
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment.
- In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Gradually beat in the maple syrup, scraping sides of the bowl. Add the egg and vanilla and beat until blended.
- In a separate bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg, then add to the butter mixture and stir util blended. Stir in oats, raisins and nuts (if using).
- Divide dough into about 20 to 21 balls and arrange on parchment lined baking sheets. Flattento ½ inch disks. Alternatively, arrange your dough balls on dinner plates lined with plastic wrap and cover and chill until ready to bake.
- Bake cookies 15-17 minutes (will take slightly longer with cold dough), rotating the sheets halfway through, until golden brown and just barely set in the middle. Let cool completely. You can let them cool completely on the tray for chewier cookies or let them cool briefly on the tray and transfer to a wire rack.
