8 tablespoons (1 stick) unsalted butter
1 cup all-purpose flour
½ teaspoon ground cinnamon
¼ baking soda
¼ tsp. kosher salt
¾ cup sugar
1 large egg
1 tbs. Maple syrup
1 ¼ cup old-fashioned rolled oats
½ cup golden raisins
At least one hour beforehand, take the butter out of the refrigerator and let it come to room temperature.
Heat the oven (with two oven racks toward the middle) to 350 degrees F. Line 2 rimmed sheet pans with parchment paper.
In a medium bowl, measure and whisk together the flour, cinnamon, baking soda, and salt.
In a large mixing bowl, combine the butter and sugar and beat with an electric mixer on medium-high speed (or by hand with a wooden spoon) until fluffy, 2 to 3 minutes, scraping down the sides with a silicone spatula as necessary. Stop the mixer; add the egg and the maple syrup then beat in. Scrape down the sides. With the mixer on low speed, use a large spoon to gradually add the flour mixture and mix until just incorporated. Stir in the oats and raisins.
Drop the dough in 1 tablespoon-size mounds 2 inches apart onto the prepared pans. Bake, rotating the pans 180 degrees halfway through, until light golden brown, 12-15 minutes. Let cool on the pan 5 minutes before transferring to a wire rackOnce cool, store in an airtight container for up to 4 days.
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