Soft cookies with maple syrup

Ingredients:

• 1 and 1/4 cups (150 g) white whole-wheat flour
• 1 and 1/4 cups (120 g) rolled oats
• 1.5 tsp baking powder
• 0.5 tsp ground cinnamon
• 0.5 tsp fine sea salt
• 1/4 teaspoon of baking soda
• 3/4 tbsp. (270 ml.) maple syrup
• 6 tbsp (90 g) butter, melted
• 0.5 tsp vanilla extract
• 1 large egg
• 1/3 cup (55 g) chopped dark chocolate (60%-70% cocoa), optional
• 1/3 cup (45 g) chopped toasted pecans, optional
• 1/3 cup (45 g) raisins, optional
• Turbinado sugar, for sprinkling cookies, optional

Preparation:

1. In a large bowl, combine 1 cup flour, oats, baking powder, cinnamon, salt, and baking soda.
2. In a medium bowl, whisk together the remaining 1/4 cup flour, maple syrup, melted butter, and egg until smooth. Fold the liquid mixture into the flour mixture and knead into a dough. Stir in the chocolate, pecans, and raisins. Cover the bowl and refrigerate for 1 hour, until the dough is very firm.
3. Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper.
4. Using a 1-tbsp measuring spoon, evenly scoop the dough onto the prepared baking sheets, 15 balls per sheet. Sprinkle with turbinado sugar, if using.
5. Bake until lightly golden brown and still soft in the center, about 12 minutes, being careful not to overcook them. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.