I often ask people what their favorite___________ is. This time I asked people at work about cookies. One person said Oatmeal Raisin to which I gave a slight look of horror. “Not oatmeal chocolate chip?” I asked. Nope. She wanted oatmeal raisin. Other people said different types of cookies but as I had an abundance of oats I decided to try two different oatmeal raisin cookie recipes.

The recipes couldn’t be any more different from eachother but in terms of a winner, I am at a loss. At first I thought it was the one with the coconut (left cookie). Then I thought it was the other cookie. They both have different qualities to them which make them appealing in different ways. The one with the coconut is much hardier and has a nice texture. It is sweet and a has a slight spice to it. The other cookie has much more spice and a bit more sweetness to give it a very well-rounded flavor. After asking numerous people, it is a tie. When the person who loves these cookies was asked, she picked the coconut one. Take your pick.

…from Martha                                                   …from Better Homes and Gardens

Oven: 325F                                                      Oven: 375F

1 1/2 C all-purpose flour                                  1 3/4 C all-purpose flour

1 tsp ground cinnamon                                    1/2 tsp ground cinnamon & 1/4 tsp cloves

1 tsp baking soda                                             1 tsp baking powder & 1/4 tsp baking soda

1 tsp salt

1 C sweetened, shredded coconut

1/3 C pure maple syrup*

1 C butter, softened                                           3/4 C butter, softened

1 C packed brown sugar                                   1 C packed brown sugar, 1/2 granulated sugar

1 egg                                                                  2 eggs

2 tsp vanilla                                                        1 tsp vanilla

3 C old-fashioned rolled oats                             2 C rolled oats

1 C raisins                                                          1 C raisins

*Martha says to use a grade B syrup instead of a grade A, as it has a deeper flavor. I just used what I had in my pantry.

Either way, Enjoy these Oatmeal Raisin cookies (if you like raisins in your cookies that is, I have always preferred chocolate instead)