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
- 8 oz confectioner sugar (2 cups)
- 4 oz REAL maple syrup (½ cup)
- 7 ½ oz all purpose flour (1 ½ cups)
- 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)
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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