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Maple Oatmeal Cookies with Maple Glaze Final Angle view of cookie on parchment on wire rack in scene with oats

Maple Oatmeal Cookies

andrea blair cirignano | cedar baking company
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. 
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Course Dessert
Servings 18 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.

Notes

*Use cold butter if using a bowl-lift stand mixer. If using a tilt-head stand mixer or hand mixer, use softened room temperature butter.
**Chill 30 minutes if you used cold butter in the cookie dough. Chill one hour if you used softened butter in the cookie dough.