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. Grade B maple syrup is best for making the glaze since it has a stronger maple flavor than “extra fancy” or grade A syrup. If you don’t have grade B, any real maple syrup will do.
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.
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