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
Scale
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
