Maple Oatmeal Cookies with Maple Glaze
This easy recipe blends the nostalgia of maple brown sugar oatmeal with a classic oatmeal cookie for the perfect treat with a cup of coffee, an after-school snack, or a unique addition to your Christmas cookie plate.
The maple flavor works any time of year, but screams fall, so although I make these year-round, I did create the recipe for a Thanksgiving dessert table. The sweet maple syrup flavor in these cookies comes from both pure maple syrup and maple extract, and the perfect texture comes from a blend of flour, oat flour, and old-fashioned oats.
Ingredients to Make Maple Oatmeal Cookies with Maple Glaze
- KAMUT® White Flour or other All-Purpose White Flour
- Old Fashioned Oats
- Oat Flour
- Baking Soda
- Fine Salt
- Unsalted Butter
- White Sugar
- Brown Sugar
- Eggs
- Pure Maple Syrup
- Vanilla Extract
- Maple Extract
- Powdered Sugar
Tools to Make Maple Oatmeal Cookies with Maple Glaze
- Parchment Paper
- 3 Cookie Sheets
- Measuring Cups and Spoons
- Stand Mixer or Hand Mixer
- Medium Mixing Bowl
- Small Mixing Bowl
- Whisk or Dough Hook
- Glass Liquid Measuring Cup
- 2 oz Cookie Scoop
- Small Saucepan
- Small Whisk or Spatula
All About Ingredients
Oat Mixture
The mixture of KAMUT® White Flour, oat flour, and old-fashioned oats creates the perfect texture in these cookies. Not too light and airy, yet not too dense. Not to mention, both KAMUT® White Flour (read all about KAMUT® Brand Wheat here) and oat flour are more flavorful and more nutritionally dense than regular all-purpose flour. These are my two favorite flours for baking because they create a great taste, texture, and nutritional profile. If you can’t find KAMUT® White Flour, just substitute your favorite all-purpose flour! I always include an option for a more widely available flour in any recipe I write that calls for KAMUT® Brand Wheat.
Make sure to use old-fashioned oats or rolled oats. Do not use quick oats or steel-cut oats for this recipe.
Butter
I tend to use cold butter in many of my cookie recipes (find more of my cookie recipes here) because cold butter means I can make cookies on a whim, without planning ahead, and sometimes, it also means I can shorten or skip dough chill time. In this recipe, you’ll still need to chill the cookie dough, whether you start with cold butter or softened butter.
The glaze calls for melted butter, so it doesn’t matter if you start with cold or room temperature butter to make the maple glaze.
It’s worth noting, I only recommend using cold butter if you have a high-power bowl-lift mixer. For a tilt-head stand mixer or a hand mixer, I recommend room temperature butter.
Maple Syrup
To get the right maple syrup flavor, this recipe requires both real maple syrup and maple extract in the cookie dough and in the glaze. Pure maple syrup also replaces some of the refined sugar in this recipe, so although I wouldn’t call these ‘healthy oatmeal cookies,’ less refined sugar and a nutrient-dense flour mixture does make them healthier than your average cookie.
How to Make Maple Oatmeal Cookies with Maple Glaze
Cookie Dough
Start with the dry ingredients. Whisk both flours, oats, baking soda, and salt together and set aside.
Using a mixing bowl and hand mixer or a stand mixer fitted with the paddle attachment, cream together butter and both sugars. Add eggs, one at a time, both extracts, and maple syrup, and mix between each addition, scraping down the sides of the mixer bowl as needed.
Add the dry ingredients to the wet ingredients. If using a large mixer, add all at once. If using a smaller mixer or hand mixer, add the dry ingredients in a few batches. When wet and dry ingredients are just combined, transfer the dough to the refrigerator and chill for 30 minutes. If you used room temperature butter, chill the dough for one hour.
Preheat the oven to 350 degrees. Line three baking sheets with parchment paper.
Remove chilled cookie dough from the fridge and, using a large, 2-oz cookie scoop and level scoops, place up to 6 cookies on each parchment-lined baking sheet.
Bake for 16 minutes, rotating each cookie sheet and swapping oven racks halfway through bake time. Cookies are finished baking when the bottom edges of the cookies start to turn golden brown.
Transfer each baking sheet to a wire rack and let the cookies cool completely on the trays. Letting your cookies cool completely while still on the tray takes your cookies to the next level and keeps them soft, long after they’re out of the oven. Click here for more of my cookie tips.
Maple Glaze
The glaze is what takes these from good cookies to one of the best cookies. While the cookies cool, make the maple glaze. Sift the powdered sugar to prevent lumps in the glaze. Place all glaze ingredients except powdered sugar in the saucepan and whisk or stir together as you warm on low heat. When this mixture is smooth and melted, combine with powdered sugar in a small, heat-safe mixing bowl. Mix until smooth.
Using any small spoon, drizzle glaze over the cookies. You can enjoy the cookies right away, but you can transport or stack cookies after the glaze sets in 1-2 hours.
Storage
Store in an air-tight container for a few days or in the freezer for up to 3 months. To thaw, just set out a room temperature for 30 minutes to one hour.
Maple Oatmeal Cookies
Ingredients
For the Cookie Dough
- 2 cups KAMUT® White Flour (or 2 ¼ cups white all-purpose flour)
- ¾ cup rolled or old-fashioned oats
- ½ tsp fine sea salt
- ½ tsp baking soda
- 12 TBSP unsalted butter *see note
- ¼ cup sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp maple extract
For the Glaze
- ⅔ cup powdered sugar sifted
- 3 TBS unsalted butter cold or softened
- 3 TBS pure maple syrup
- ¼ tsp salt
- ¼ tsp maple extract
Instructions
- Whisk both flours, oats, baking soda, and salt together and set aside.
- Using a mixing bowl and hand mixer or a stand mixer fitted with the paddle attachment, cream together butter and both sugars. Add eggs, one at a time, both extracts, and maple syrup, and mix between each addition, scraping down the sides of the mixer bowl as needed.
- Add the dry ingredients to the wet ingredients in a few batches and combine.
- Transfer cookie dough to the refrigerator and chill for 30 minutes to one hour. **see note.
- Preheat the oven to 350℉.
- Line three baking sheets with parchment paper and set aside.
- Remove chilled cookie dough from the fridge and, using a large, 2-oz cookie scoop and level scoops, place up to 6 cookies on each parchment-lined baking sheet.
- Bake for 16 minutes, rotating each cookie sheet and swapping oven racks halfway through bake time. Cookies are finished baking when the bottom edges of the cookies start to turn golden brown.
- Transfer each baking sheet to a wire rack and let the cookies cool completely.
- While the cookies cool, make the maple glaze. Sift the powdered sugar.
- Place all glaze ingredients except powdered sugar in the saucepan and whisk or stir together as you warm on low heat. When this mixture is smooth and melted, combine with powdered sugar in a small, heat-safe mixing bowl. Mix until smooth.
- Using any small spoon, drizzle glaze over the cookies. Glaze will set in 1-2 hours.
