These maple glazed oatmeal cookies look and amazing plus taste delicious!
Another great addition to any cookie exchange would be these maple glazed oatmeal cookies. It’s like eating a bowl of maple brown sugar oatmeal but in cookie form.
This cookie uses both white sugar and brown sugar along with butter. Then you also have an egg in there too. No vanilla extract is used instead you use maple extract. The better the extract the better the maple flavor will be.
Then you have what all cookies usually contain. There is flour, baking soda, baking powder, and salt. Last ingredient to add in there is the oatmeal. The type of oats used in these are quick cooking oats.
Once these cookies are cooked and cooled, the glaze comes in. It makes the cookie look fancy and it ups the maple flavor. Its just made with powdered sugar, maple syrup, and a little hot water. It makes the perfect glaze to drizzle over the cookies.
However, one trick with these cookies. You can not keep them for days once they are made with the frosting on them They were good the day after you make them. But then, after that the cookies dried out. I think it was a result of the glaze. So just keep that in mind.
- MAPLE EXTRACT
- BAKING SODA
- BAKING POWDER
- QUICK OATS
- POWDERED SUGAR
- PURE MAPLE SYRUP
Maple Glazed Oatmeal Cookies
Real Mom Kitchen
- 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
- 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.
This recipe is adapted from Owl B Baking.