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.
Place scooped cookie dough into the freezer until firm and then transfer to a freezer bag for storage.
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
The best oatmeal cookie is topped with a thin maple glaze.
Ingredients
Maple Glaze
- 2 cups (8 oz, 226g) confectioner's sugar
- 1/2 cup (120 ml) REAL maple syrup
Cookie Dough
- 1 1/2 cups (7.5 oz, 210g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 sticks (8 oz, 226g) unsalted butter, room temperature but still firm
- 1 cup (8 oz, 226g) light brown sugar, packed
- 1/2 cup (4 oz, 113g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups (10 oz, 280g) old-fashioned rolled oats
Instructions
Make the glaze
- Combine the confectioner's sugar and 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 325°F convection or 350°F regular. Line 2 baking sheet with parchment paper.
- Sift together the flour, cinnamon, baking soda and salt, set aside
- Cream the butter and the sugars on medium speed for about 2-3 minutes. Scrape the bowl. Add the eggs and vanilla and mix just until combined, scrape the bowl. With the mixer running on low speed, add the flour mixture, add the 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 1.5 oz cookie scoop or a spoon, scoop the dough into 1.5" 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.
Notes
The portioned cookie dough can be frozen on a sheet pan and then packed into freezer bags. No need to defrost before baking. The dough balls can go straight from the freezer into a preheated oven. The cookies will keep several days at room temperature.
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Bev Moon
Saturday 19th of December 2020
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.
Eileen Gray
Sunday 20th of December 2020
There are a personal favorite for me and my family. Glad you enjoyed them.
Allison
Saturday 30th of May 2020
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.
Ann
Monday 18th of September 2017
Are the cookies soft or do they have a bit of crispness?
Eileen Gray
Tuesday 19th of September 2017
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.
Kathleen Q
Friday 30th of December 2016
I made these for Christmas and I shared the recipe with 4 people who commented how much they liked them. Thanks!
Eileen Gray
Friday 30th of December 2016
Thanks, Kath!! Happy New Year!
lisa g.
Wednesday 17th of February 2016
How do you keep them from being dry and hard after baking? There's no baking powder or shortening. Thank you!
Eileen Gray
Wednesday 17th of February 2016
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