These classic drop cookies are large, soft, and chewy. Look for grade B maple syrup, which has a deeper flavor than grade A.

　　

Ingredients

makes about 2 dozen

　　1 1/2 cups all-purpose flour

　　1 teaspoon ground cinnamon

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1 cup sweetened, shredded coconut

　　2 sticks (1 cup) unsalted butter, room temperature

　　1 cup packed light -brown sugar

　　1/3 cup pure maple syrup

　　1 large egg

　　2 teaspoons pure vanilla extract

　　3 cups old-fashioned rolled oats

　　1 cup raisins

　　

Step 1

Preheat the oven to 325°F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the maple syrup, and mix to combine. Add the egg and vanilla; beat until well combined, about 1 minute, scraping down the sides of the bowl as needed.

　　

Step 3

With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.

　　

Step 4

Shape 3 level tablespoons of dough at a time into 1 1/2-inch balls (or use a 2-inch ice cream scoop) and place 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter