I made a swap through Yankee magazine, a silver ring for maple syrup. I got the best of the Vermont syrup, (and a nice bit of NY), a lot of good maple history, a couple friends and some good cooking advice. I took it all to heart, modified Virginia Gardner's Best Oatmeal Cookie recipe a bit, and this is what came out. I wouldn't put them here if I didn't think they were good.

First, put a good handful of raisins in a small bowl, cover with warm rum, brandy, marsala wine or the such.(even green tea works if there is a Wowser about) Let them soak while you do the rest, drain thoroughly before using.

In a mixing bowl cream well:

1/2 cup butter, add slowly:
1/2 cup white sugar, beat more, add slowly:
1/2 cup maple syrup, blend well add;
1 egg
tsp vanilla
Tbl cream

While mixing the above wet ingredients, sift together:

cup flour
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt

When the above wet ingredients are well mixed, mix the flour mixture into them well.
Then fold in:

2 cups quick cooking oatmeal
a good handful of nuts
the well drained raisins

Drop by the teaspoon full on ungreased sheets and bake 350 degrees about 12 minutes or until very lightly browned about the edges.

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