maple-oatmeal cookies

the goods:

3 cups old-fashioned rolled oats

1 cup all-purpose flour

1 teaspoon fine salt

1/4 teaspoon baking soda

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature

1 cup packed light-brown sugar

1/2 cup granulated sugar

1/4 cup pure maple syrup

1 large egg

1 teaspoon pure vanilla extract

1 cup raisins (optional)

Preheat oven to 350 degrees. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.

You can fold in raisins, or I baked one batch plain and then added the raisins to the remaining batter.

Drop dough in rounded teaspoons, 2 inches apart, onto a parchment-lined baking sheet. Bake until edges are golden, about 10 minutes. Let cookies cool on sheet until set, about 2 minutes, then transfer to wire racks and let cool completely.