If you love a cookie that’s cozy, a little chewy, and bursting with warm flavors, then this Maple Glazed Oatmeal Cookies Recipe is absolutely for you. I absolutely love how the maple glaze adds a perfect sweet finish that makes these cookies feel special without being too fussy. When I first tried this recipe, it became an instant favorite in our household, and I can’t wait to share all my tips so you can nail it perfectly in your kitchen too.
Why You’ll Love This Recipe
- Perfect Maple Flavor: The combination of pure maple syrup and maple extract gives these cookies a rich, natural sweetness you won’t find in everyday oatmeal cookies.
- Great Texture: Chewy oats balanced with a tender crumb thanks to cornstarch and the right baking technique.
- Simple but Special: An easy recipe with straightforward ingredients that yields impressive results that your family and friends will rave about.
- Versatile Serving: The glaze makes these cookies perfect for gift-giving, afternoon tea, or a cozy night in.
Ingredients You’ll Need
Each ingredient in this Maple Glazed Oatmeal Cookies Recipe was chosen to create the perfect harmony of flavor and texture. I love how the brown sugar strengthens the molasses notes and how the maple extract deepens that signature maple taste without overshadowing the oats.
- Unsalted Butter: Softened to room temperature for easy creaming, helping give the cookies their tender, melt-in-your-mouth texture.
- Brown Sugar: Adds moisture and a rich, caramel-like flavor that complements the maple beautifully.
- Granulated Sugar: Balances sweetness and helps the cookies develop just the right crunch at the edges.
- Egg: Binds everything together and adds richness; make sure it’s large for perfect proportions.
- Maple Syrup: Real maple syrup brings authentic flavor and moisture into the batter.
- Vanilla Extract: Rounds out the flavors and enhances sweetness beyond sugar alone.
- Maple Extract: A small but mighty addition that boosts the maple flavor in a way syrup alone can’t.
- All-Purpose Flour: The base for structure; sift it for lighter cookies.
- Cornstarch: Helps keep the cookies soft and tender instead of tough.
- Baking Soda: Provides lift and helps spread evenly without puffing up too much.
- Ground Cinnamon: Adds warmth and makes the cookie feel extra cozy.
- Salt: Balances the sweetness and enhances all the other flavors.
- Old-Fashioned Oats: The star ingredient that gives these cookies their classic chewy bite and wholesome goodness.
- Powdered Sugar: Used in the glaze for smooth, sweet coating.
- Butter (for glaze): Melted to add richness and a glossy finish in the glaze.
- Milk: Added gradually to the glaze to reach the perfect drizzling consistency.
Variations
I love making this recipe my own depending on the occasion or what I have on hand, and you’ll find that a few tweaks can totally transform it into a new favorite. Don’t hesitate to make this Maple Glazed Oatmeal Cookies Recipe your own by experimenting a touch!
- Nutty Addition: I’ve mixed in chopped pecans or walnuts for extra crunch, and my family goes crazy for the nuttier texture paired with the maple glaze.
- Gluten-Free: Swap all-purpose flour with a gluten-free baking blend—just watch the texture and don’t overmix.
- Spiced Up: Adding a pinch of nutmeg or cloves alongside cinnamon creates a holiday vibe that’s fantastic for festive gatherings.
- Dried Fruit Touch: Sometimes I toss in dried cranberries or golden raisins for a chewy surprise that ups the sweetness naturally.
How to Make Maple Glazed Oatmeal Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper or a silicone mat to prevent sticking. Then, grab your mixing bowl and beat the softened butter with both the brown and granulated sugars until the mixture is light, fluffy, and creamy. This step is key because it traps air that gives your cookies a lovely tender crumb. I usually take about 3-4 minutes using my electric mixer—if you blend kurang, the texture can get dense.
Step 2: Mix in the Wet Ingredients
Next, beat in the egg, maple syrup, vanilla extract, and maple extract until everything’s well combined. The maple extract is subtle but it really pops up the maple flavor in a way that surprised me the first time I tried it. If you don’t have it, don’t worry—just use an extra teaspoon of real maple syrup instead.
Step 3: Combine Dry Ingredients and Oats
In a separate bowl, whisk together the flour, cornstarch, baking soda, cinnamon, and salt. Give it a good mix to make sure the cinnamon and leavening are evenly distributed. Then add your oats. I’ve found that old-fashioned oats work best here because instant oats can make the cookies too soft or mushy. You want that classic chewy bite.
Step 4: Bring It All Together
Gradually add the dry ingredients into your buttery wet mixture and stir just until combined. Overmixing can make your cookies tough—so keep an eye on the dough and stop as soon as you don’t see flour. The dough will be thick and a bit sticky thanks to the oats.
Step 5: Scoop and Bake
Using a large cookie scoop (about 1/4 cup), drop mounds of dough spaced roughly 2 inches apart on your lined baking sheet. This spacing helps them bake evenly without merging. Bake for about 10-12 minutes, keeping a close eye near the end—the edges should be golden while the centers remain soft. Let them cool on the sheet for a few minutes before transferring to a wire rack so they finish firming up but stay chewy inside.
Step 6: Whip Up the Maple Glaze
While the cookies cool, whisk together powdered sugar, melted butter, and pure maple syrup in a small bowl. The glaze should be thick but pourable—so add milk one tablespoon at a time until you hit the sweet spot. This glaze is the secret to elevating these cookies from everyday to unforgettable.
Step 7: Glaze the Cookies
You can drizzle the glaze artistically over the cookies with a spoon or dip the tops directly into the glaze for a thicker coating. I love dipping because it gives each cookie a nice, even layer of gloss. Place them back on parchment to let the glaze set—this usually takes about 15-20 minutes at room temperature.
Pro Tips for Making Maple Glazed Oatmeal Cookies Recipe
- Use Room Temp Butter: I learned the hard way that cold butter doesn’t cream properly, which makes the cookies dense. So set it out early or soften gently in the microwave.
- Don’t Overbake: Pull the cookies as soon as edges turn golden—they continue baking on the hot tray and keep soft and chewy inside.
- Maple Extract is Magic: It’s easy to skip, but trust me, it intensifies maple flavor beyond syrup alone without adding liquid.
- Glaze Consistency: Add milk slowly to avoid a runny glaze, aiming for that just-thick-enough to drizzle but not pool.
How to Serve Maple Glazed Oatmeal Cookies Recipe
Garnishes
I often sprinkle a few crushed toasted pecans or a pinch of flaky sea salt on the glaze while it’s still wet. That little crunch and contrast in flavor makes each bite delightful—plus it adds a fancy touch if you’re serving guests!
Side Dishes
These cookies pair beautifully with a steaming cup of coffee or chai tea; the spices in the cookies really complement a warm, spiced drink. I also like serving them alongside soft cheeses like cream cheese or mascarpone spread on the side during brunch for a sweet-savory twist.
Creative Ways to Present
When I bring these cookies to parties, I sometimes stack them on a pretty tiered plate and drizzle extra glaze just before serving for that “wow” factor. Wrapping a few in parchment with a twine bow also makes them a thoughtful homemade gift that everyone loves.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature; they keep well for about 4-5 days while staying soft. If you live somewhere humid, pop a slice of bread in the container—it helps maintain moisture and keeps the cookies perfect.
Freezing
Maple glazed oatmeal cookies freeze wonderfully! I freeze them unglazed in a single layer on a baking sheet first, then transfer to a freezer-safe bag. When I’m ready, I thaw and glaze them fresh for the best texture and flavor.
Reheating
If your cookies have lost a bit of their fresh-baked softness, a quick 10-15 second zap in the microwave revives that chewy warmth. Just don’t overdo it or you’ll end up with dry cookies. For a more gentle approach, warming in a low oven (250°F) for 5 minutes works well too.
FAQs
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Can I use quick oats instead of old-fashioned oats in this Maple Glazed Oatmeal Cookies Recipe?
You can, but I recommend sticking to old-fashioned oats if possible. They hold their texture better during baking and keep the cookie chewy instead of soft or mushy. Quick oats absorb more moisture and can make the cookies less hearty.
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What’s the difference between maple syrup and maple extract in this recipe?
Maple syrup adds liquid sweetness and subtle maple flavor, while maple extract is a concentrated flavoring that gives a stronger maple taste without extra moisture. Using both creates a deeper, more authentic maple flavor profile in the cookies and glaze.
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How do I prevent the glaze from being too runny or too thick?
The key is to add milk one tablespoon at a time to the powdered sugar and maple syrup mixture. You want a consistency that’s thick enough to hold shape when drizzled but thin enough to flow smoothly. If it’s too runny, add a little more powdered sugar; if too thick, add a splash more milk.
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Can I make these cookies vegan or dairy-free?
Yes! Swap butter for a plant-based margarine and use a flax egg or chia egg instead of a regular egg. Choose maple syrup and a non-dairy milk for the glaze. The texture will be slightly different but still delicious, and I’ve found these substitutions work well in this recipe.
Final Thoughts
This Maple Glazed Oatmeal Cookies Recipe has become one of my go-to treats when I want something simple yet indulgent. The warm spices, hearty oats, and that luscious maple glaze always bring smiles around the table. I genuinely hope you enjoy making and sharing these as much as I do—it’s the kind of recipe that feels like a comforting hug in cookie form. Give it a try, tweak it your way, and watch it become a staple in your kitchen too!
Print
Maple Glazed Oatmeal Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the comforting flavors of these Maple Glazed Oatmeal Cookies, featuring a tender, buttery oat cookie base infused with warm cinnamon and a hint of maple, topped with a sweet maple glaze. Perfectly balanced and easy to make, these cookies bring a cozy twist to a classic favorite.
Ingredients
For the Cookies:
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 & 1/3 cups old-fashioned oats
For the Maple Glaze:
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a Silpat baking mat to ensure cookies do not stick.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture becomes light, fluffy, and well combined, which creates a tender base for the cookies.
- Add Wet Ingredients: Beat in the egg, then incorporate the maple syrup, maple extract, and vanilla extract until fully blended with the butter-sugar mixture, infusing the dough with warm maple and vanilla flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, ground cinnamon, oats, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined to avoid overworking the dough. Ensure the oats are evenly incorporated into the batter for texture.
- Scoop the Dough: Using a large cookie scooper (approximately 1/4 cup), portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden brown. This ensures a crisp edge with a chewy center. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, melted butter, and pure maple syrup until smooth. Add milk one tablespoon at a time as needed to achieve the desired glaze consistency—thick enough to drizzle but fluid enough to coat.
- Apply Glaze: Drizzle the maple glaze over the cooled cookies or dip the top of each cookie into the glaze, allowing excess to drip off. Place glazed cookies back on the parchment paper and let the glaze set before serving for an elegant finish.
Notes
- Use old-fashioned oats for better texture; quick oats can make the cookies too soft.
- Make sure butter is softened, not melted, for ideal creaming with sugars.
- For a stronger maple flavor, consider adding a touch more maple extract to the dough or glaze.
- Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate to extend freshness.
- Glaze can be prepared in advance and refrigerated; bring to room temperature and stir before using.
- If dairy-free, substitute butter in both dough and glaze with a plant-based alternative and use a non-dairy milk for glazing.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
