Easy Maple Glazed Oatmeal Cookie Recipe
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This easy maple glazed oatmeal cookie recipe is a delightful twist on a classic, offering a comforting, sweet maple flavor that pairs beautifully with the chewy oatmeal texture. The addition of maple extract instead of vanilla really makes these cookies stand out, offering the rich, warming taste of maple syrup with every bite. It’s like enjoying a bowl of maple brown sugar oatmeal but transformed into a soft, buttery cookie, making them an ideal addition to any holiday cookie exchange or a cozy afternoon treat.
In this recipe, both white and brown sugars are used, which creates a balance of sweetness while keeping the cookies soft and chewy. The butter, combined with an egg, forms the rich base, but the star of the show is the maple extract. The quality of the extract can significantly elevate the flavor of the cookie, making each bite burst with that warm, unmistakable maple taste.
After baking, the cookies are topped with a sweet maple glaze, adding a smooth and sugary finish to these delectable treats. The maple glaze drizzled on top adds the perfect touch of sweetness and enhances the maple flavor, making each cookie irresistible.
Ingredients to Make Maple Glazed Oatmeal Cookies
- BUTTER
- SUGAR
- LARGE EGG
- MAPLE EXTRACT
- FLOUR
- BAKING SODA
- BAKING POWDER
- SALT
- QUICK OATS
- POWDERED SUGAR
- PURE MAPLE SYRUP
- WATER
How to Make Easy Maple Glazed Oatmeal Cookie Recipe
Preheat your oven to 350°F. In a large mixing bowl, cream together the butter and sugars until the mixture is light and fluffy. I do this in my stand mixer with the paddle attachment. This step ensures that the cookies have a perfect texture. Next, beat in the egg and vanilla extract until fully incorporated and smooth.
In a separate bowl, you have what all oatmeal cookie recipes usually contain. Whisk together the dry ingredients: flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Finally, fold in the oats for that chewy texture. The type of oats used in these are quick-cooking oats. Use a cookie scoop to drop cookie dough balls onto a lined baking sheet, leaving about 3 inches between each. Slightly flatten the tops of the cookies with your fingers.
Bake the cookies for 10-13 minutes or until they turn golden brown around the edges. Allow them to cool on the baking sheet for a minute before transferring to a cooling rack. Once these cookies are cooked and cooled, the glaze comes in. It makes the cookie look fancy, and it adds to the maple flavor.
For the maple glaze, whisk together the glaze ingredients until smooth. Transfer the glaze into a piping bag or a plastic bag with a small corner snipped off. Drizzle the glaze over the cooled cookies, and let it set before stacking or storing. These cookies should be enjoyed fresh, and are best when consumed within a day after glazing. After that the cookies dried out. I think it was a result of the glaze. So just keep that in mind.
Frequently Asked Questions
Can I use old-fashioned oats instead of quick oats?
Yes, you can use old-fashioned oats, but the texture of the cookies may be chewier. If you prefer a softer cookie, stick to quick oats.
How do I store these cookies?
It’s best to store the cookies in an airtight container once the glaze has fully set. However, these are best when glazed the same day. If you make them ahead of time, glaze a little before serving.
Can I freeze the cookies?
Yes, you can freeze the cookies without the glaze. Once they are cooled, place them in an airtight container or freezer-safe bag. When you’re ready to eat them, thaw them and drizzle with fresh glaze.
What if I don’t have maple extract?
If you don’t have maple extract, you can use vanilla extract for a different flavor profile, but the maple flavor will be less pronounced. You can also try substituting it with pure maple syrup, but this may slightly change the consistency of the glaze.
Can I make the glaze thicker or thinner?
Yes, you can adjust the glaze consistency by adding more powdered sugar to make it thicker or more milk to thin it out until you reach the desired consistency for drizzling.
FOR MORE RECIPES LIKE THIS, TRY:
- Maple Brown Sugar Oatmeal Muffins
- Apple Cake with Maple Frosting
- Maple Pecan Pie
- Maple Glazed Pumpkin Coffee Cake
Maple Glazed Oatmeal Cookies
Real Mom Kitchen
Ingredients
- 1 cup butter softened
- ¾ cup sugar
- 1 egg
- 1 tsp maple extract
- 1 ⅔ cups flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1 pinch salt
- 1 ½ cup quick oats
For the Glaze
- 1 cup powdered sugar
- 4 Tbsp pure maple syrup
- 1 Tbsp hot water
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, beat the butter and sugars together until light & fluffy.
- Add the egg and vanilla. Beat until well combined.
- In a small bowl, whisk the dry ingredients together.
- Slowly add the dry ingredients to the butter mixture. Then fold in the oats.
- Using cookie scoop, scoop the dough onto the baking sheet leaving about 3 inches apart. Flatten slightly with your fingers.
- Bake at 350 degrees for about 10-13 minutes or until golden brown. Cool a minute on the tray until moving to a cooling rack.
- To make the maple glaze, combine the glaze ingredients and whisk until smooth. Put glaze in a piping bag fitted with a small round tip or in a quart sized ziploc bag with a corn cut to make a small hole. Drizzle the glaze over the cookies and allow to dry before stacking or storing. I recommend only storing the cookies once they are glazed for no more than one day. Makes 3 dozen.
Nutrition
This recipe is adapted from Owl B Baking.
