Maple Glazed Oatmeal Cookies

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4.44 from 30 reviews

Maple Glazed Oatmeal Cookies

Eileen Gray

The best oatmeal cookie is topped with a thin maple glaze.

Prep Time15

Bake Time8

Total Time23

Servings:48 cookies

Ingredients

Maple Glaze

8 oz confectioner sugar (2 cups)
4 oz REAL maple syrup (½ cup)

Cookie Dough

7 ½ oz all purpose flour (1 ½ cups, see note)
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)

Instructions

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.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

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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