Oatmeal Cookies with Maple Glaze
This is my family’s all-time favorite cookie recipe. We’ve dubbed them the “Magic Oatmeal Cookies” because almost every time I serve them someone says “those are the best cookies I’ve ever tasted”.
The maple glaze makes the cookies extra tasty, and, yes, you need to use real maple syrup. Sorry, I’m just a syrup snob and refuse to use anything but the real deal.
This recipe makes quite a big batch, about 4 dozen cookies. Unless I’m baking for a large crowd, I usually bake off a dozen or two and freeze the rest for later.
The dough is great to have on hand in the freezer. Anytime you want a few cookies all you have to do is preheat the oven and pop the still frozen cookies onto a cookie sheet and into the oven.
I actually prefer the way they bake straight from the freezer to they way they bake from the freshly made dough. The frozen dough tends to spread less and stay a little moister in the center.
Leftover glaze can be refrigerated for a couple of weeks and used as you bake off the cookies.
If you plan to freeze the cookie dough for a longer period, you can reduce the glaze recipe based on how many cookies you’ll be baking. For each dozen you bake you’ll need glaze made from 1/2 cup of confectioner’s sugar and 2 tablespoons of syrup.
The glaze should be spread onto the cookies while they’re still slightly warm. The glaze will melt into the warm cookies then set with a nice shiny finish as the cookies cool.
Maple Glazed Oatmeal Cookies
Ingredients
Maple Glaze
- 8 oz confectioner sugar (2 cups)
- 4 oz REAL maple syrup (½ cup)
Cookie Dough
- 7 ½ oz all purpose flour (1 ½ cups, see note)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon table salt
- 8 oz unsalted butter (room temperature)
- 8 oz brown sugar (1 cup, packed)
- 4 oz granulated sugar (½ cup)
- 2 large eggs
- 1 teaspoon vanilla
- 10 oz old-fashioned rolled oats (3 cups)
Instructions
Make the glaze
- Combine8 oz confectioner sugar and 4 oz REAL maple syrup in a small bowl and stir until the glaze is smooth. Cover and set aside while making the cookie dough.
Make the Cookie Dough
- Preheat oven to 350 °F. Line 2 baking sheets with parchment paper.
- Sift together 7 ½ oz all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon and ½ teaspoon table salt, set aside
- Cream 8 oz unsalted butter, 8 oz brown sugar and 4 oz granulated sugar on medium speed for about 2-3 minutes. Scrape the bowl. Add 2 large eggs and 1 teaspoon vanilla and mix just until combined, scrape the bowl. With the mixer running on low speed, add the flour mixture, add 10 oz old-fashioned rolled oats all at once and mix to combine. You may need to finish the dough off the mixer to incorporate the oats evenly.
- Using a 1½ oz cookie scoop or a spoon, scoop the dough into 1½" balls. Set the cookies onto the prepared baking sheet at least 2" apart (see note).
- Bake the cookies until golden brown around the edges and the center is just barely set. Allow the cookies to cool just long enough that you can pick them up without breaking. Spread the glaze onto the cookies while they're still slightly warm. The glaze will set as the cookies finish cooling.
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Notes
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I saw this recipe yesterday and made them this afternoon. They turned out great: yummy, yummy and I took 2 dozen to our next door neighbors. I’ll be making these again.
There are a personal favorite for me and my family. Glad you enjoyed them.
A really delicious cookie! I am on the wall about the glaze as I found it very sweet. I might add maple extract directly to the batter next time and not use the glaze. On the other hand these will be a go to as a base for an oatmeal chocolate chip cookie. You’re right about the butter it adds such a nice richness and flavour boost. Even the cinnamon ( which I have to admit I was a little unsure of) was very subtle but boosted the overall flavour.
Are the cookies soft or do they have a bit of crispness?
Hi Ann, they are a bit crisp on the outside and softer in the middle, especially the day they are made. It also depends how long you bake them. I like to let them get a little brown around the edges but still be a bit soft in the middle. The glaze will also become crisp as it dries. The texture is similar to a good chocolate chip cookie.
I made these for Christmas and I shared the recipe with 4 people who commented how much they liked them.
Thanks!
Thanks, Kath!! Happy New Year!
How do you keep them from being dry and hard after baking? There’s no baking powder or shortening. Thank you!
Hi Lisa,
There is baking soda and butter in the dough. The baking soda gives them just a little lift and the butter will make them nice and rich. In fact, this recipe has 2x as much butter as the recipe you’ll see on the oatmeal box. Let me know if you try them or of you have any other questions about the recipe.
Thanks for reading and commenting!
Eileen