• Combine flour, baking soda, salt and cinnamon in a large mixing bowl.
• Beat butter, sugars and maple syrup till creamy with a hand or stand mixer about 2 minutes.
• Once it's creamed, add the vanilla and egg. Mix until combined.
• Now, add the wet ingredients to the flour mixture, scraping up every little bit, and mixing until most of it is mixed, doesn't need to be all at this point. I use a spatula, but you're welcome to use a mixer if you prefer.
• Fold in the oats and raisins. Mix now until thoroughly combined with no dry flour.
• Chill the cookie dough in the fridge for 15 minutes.
• While the dough is chilling, Line 2 baking sheets with parchment paper and Pre-heat your oven to 350 ℉.
• Once the dough is done chilling, go ahead and scoop out 1 Tbsp. sized balls onto the lined baking sheets leaving them as half dome scoops, separated about 2 inches apart. (For me, I fit about 18 cookies on each regular sized baking sheet)
• Chill the unbaked cookies now in the refrigerator for 15 minutes while you scoop out the remaining cookie dough onto the 2nd baking sheet.
• After the raw cookies have chilled, bake them, 1 baking sheet at a time if you don't have room in your oven side by side. Allow your 2nd baking sheet with raw cookie dough to chill while the first sheet is baking.
• Bake cookies for 12-13 minutes, or until the edges just start to brown. You don't want to over-bake. (Please keep in mind all ovens are different and there are many factors that effect the bake on cookies, so stay close by and watch them. If you're not sure, start checking them even with just the oven light at 10 mins.)
• Remove the baking sheet(s) from the oven and allow the cookies to cool on the baking sheet 5 minutes before transferring to a rack to cool completely.

Making the Maple Glaze/Icing (Glaze once the cookies are fully cooled to room temperature)

• Add all the glaze ingredients to a medium mixing bowl. I use a hand mixer, but you can use just a whisk or stand mixer and mix until fully combined and smooth. (If the glaze is too thick for you to glaze, add a half Tablespoon to a full Tablespoon of milk.)
• ***TIP: Do not toss out the parchment paper you baked on and use the cooled off lined baking sheet with a wire/cooling rack on top to glaze the cookies, as seen in the picture. This will make for super easy clean up for you after glazing! ***
• Go ahead and glaze immediately, no need to wait. You can use a fork, a spoon or whatever your preference for making a little drizzle all over the cookies.