If you’re on the hunt for a cookie that tastes like cozy autumn mornings wrapped in a sweet, sticky embrace, this Maple Glazed Oatmeal Cookies Recipe is going to be your new absolute favorite. I remember the first time I made these—they were chewy, warmly spiced, and that maple glaze? It’s the kind of finish that’ll have you reaching for “just one more.” Whether you’re baking for a crowd or just treating yourself, you’ll find that this recipe comes together quickly and packs a ton of soul into every bite.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The maple syrup and cinnamon work beautifully with hearty oats for a cookie that’s rich without being too sweet.
- Simple Ingredients: You probably already have everything on hand, which means you can whip up these cookies on a whim.
- Great Texture: Chewy, slightly crisp edges, and that melt-in-your-mouth glaze add layers of enjoyment.
- Family Favorite: These cookies always disappear fast at my house—even the pickiest eaters ask for seconds!
Ingredients You’ll Need
Each ingredient in this Maple Glazed Oatmeal Cookies Recipe complements the others perfectly, bringing out cozy, comforting flavors and a wonderful chewy texture. Here are some tips to get the best results with your shopping and preparation.
- Unsalted Butter: Use softened butter, not melted, so it creams well with the sugars for that perfect cookie base.
- Brown Sugar: Adds moisture and a slight molasses flavor, which pairs beautifully with the maple syrup.
- Granulated Sugar: Helps give the cookies a little crunch and balances the sweetness.
- Large Egg: Acts as a binder in the dough, adding structure and moisture.
- Maple Syrup: The star ingredient for that authentic maple flavor; use pure maple syrup for best taste.
- Vanilla Extract: Enhances all the warm flavors in the cookie.
- Maple Extract: Gives an extra boost of that maple goodness—small but mighty!
- All-Purpose Flour: The backbone for the cookie’s structure.
- Cornstarch: Helps the cookies stay tender and soft by preventing over-development of gluten.
- Baking Soda: For a little lift and lighter texture.
- Ground Cinnamon: Adds a warm spice that perfectly complements the maple.
- Salt: Balances sweetness and enhances all the other flavors.
- Old-Fashioned Oats: Use rolled oats, not quick oats, to keep that ideal chewy texture.
- Powdered Sugar: For a smooth, sweet glaze that clings beautifully.
- Milk: Just a splash to thin your glaze to your preferred consistency.
Variations
I’m a big fan of tweaking this Maple Glazed Oatmeal Cookies Recipe depending on the season or what I have in the pantry. There’s so much room to make it your own—trust me, it’s worth experimenting!
- Add-ins: I’ve stirred in toasted pecans or chopped walnuts for a lovely crunch that pairs seamlessly with the maple glaze.
- Chocolate Lovers: Mixing in dark chocolate chips transforms these cookies into a decadent treat my family can’t resist.
- Gluten-Free Twist: Swap the all-purpose flour for a gluten-free baking blend and make sure your oats are certified gluten-free for a tasty alternative.
- Dairy-Free Version: Use coconut oil or a vegan butter substitute, and almond milk in the glaze to keep things cozy without dairy.
How to Make Maple Glazed Oatmeal Cookies Recipe
Step 1: Creaming Together the Sweet Base
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper—this little prep hack keeps cleanup easy and cookies from sticking. Then, soften your butter until it’s just right for creaming (about room temperature). Beat the butter with brown and granulated sugars until your mixture is light and fluffy: you’ll know it’s ready when it’s pale and looks a little cloud-like. I like to use a stand mixer or a hand mixer for this to save my arm energy!
Step 2: Infusing Flavors and Adding Dry Ingredients
Once your butter-sugar mixture looks perfect, add in the egg, maple syrup, vanilla extract, and maple extract. Beat everything until it’s fully combined—this is where those signature flavors start coming alive. In a separate bowl, whisk together your flour, cornstarch, baking soda, cinnamon, oats, and salt. Slowly combine the dry ingredients into your wet mix, just until everything comes together. Overmixing can make cookies tough, so stop as soon as you’ve got a uniform dough.
Step 3: Scoop, Bake, and Cool
Grab a large cookie scooper (I love the 1/4 cup size—it makes for thick, satisfying cookies) and drop the dough onto your lined baking sheet, leaving about 2 inches between to let them spread. Bake for 10-12 minutes or until the edges are golden brown but the centers still look soft. This timing is key—take them out too soon, and they’ll be undercooked; too late, and they lose that chewy center everyone raves about. Let the cookies rest for a few minutes on the baking sheet before transferring to a wire rack.
Step 4: Whip Up That Divine Maple Glaze
While the cookies cool completely, mix together powdered sugar, melted butter, and maple syrup in a small bowl to make the glaze. Add milk a little at a time until you get a thick but drizzly consistency—think pourable but not runny. Drizzle it over your cookies or pop the tops in the glaze and let the excess drip off for an indulgent coating. I like to let the glaze set for at least 15 minutes before serving to avoid sticky fingers everywhere!
Pro Tips for Making Maple Glazed Oatmeal Cookies Recipe
- Use Room Temperature Butter: It creams better with sugar, giving you that light cookie texture you’re aiming for.
- Don’t Overmix the Dough: Mixing until just combined keeps your cookies tender, not tough like some oat cookies can be.
- Baking Time Vigilance: Keep an eye on the edges of your cookies—they’re the best indicator they’re done.
- Glaze Consistency: Add milk slowly to avoid a glaze that’s too thin and runs everywhere, trust me—I’ve been there!
How to Serve Maple Glazed Oatmeal Cookies Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt over the glaze once it’s set—it adds a surprising little pop that perfectly balances the sweetness. Sometimes, I also dust a bit of extra cinnamon on top to kick up the warm spice factor, especially in cooler months.
Side Dishes
These cookies pair amazingly well with a hot cup of coffee or chai tea. For a brunch gathering, I like serving them alongside a bowl of fresh fruit or yogurt to add some brightness. They also make a wonderful afternoon pick-me-up with a glass of cold milk.
Creative Ways to Present
When I’ve brought these to parties, I arrange the cookies on a rustic wooden board with small bowls of extra glaze and chopped nuts on the side—everyone can customize! For holiday brunches, I’ll drizzle white chocolate in addition to maple glaze for a festive touch. Gift-wrapping a stack tied with twine and sprigs of fresh thyme is a simple way to impress friends, too.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layering them with parchment paper to keep the glaze intact and prevent sticking. They generally stay fresh and chewy for up to 4 days—though honestly, they never last that long in my house!
Freezing
If you want to make these ahead, freeze the unglazed cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. When ready, bake them straight from frozen—add a minute or two to the baking time. I usually make a big batch this way and freeze half so I can enjoy fresh cookies on busy weekdays.
Reheating
To warm leftover cookies, pop them in the oven at 300°F for about 5 minutes to soften up the edges. If they have glaze, briefly warming helps the flavor bloom again without melting the sugars into a mess. I avoid microwaving because it can make them gummy.
FAQs
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Can I use quick oats instead of old-fashioned oats in this Maple Glazed Oatmeal Cookies Recipe?
You can substitute quick oats if necessary, but your cookies will have a softer and less chewy texture. Old-fashioned rolled oats give the best chew and structure for these cookies, so if you can, stick with those for the authentic experience.
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Is the maple extract necessary if I already use maple syrup?
The maple extract really amplifies the maple flavor in a way syrup alone can’t. While you can omit it if you don’t have it, using a little extract alongside the syrup elevates the overall depth and richness of that signature maple taste.
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How thick should the maple glaze be?
Your glaze should be thick enough to coat and drip off the spoon slowly, but not so runny that it pools completely. Adding milk one tablespoon at a time lets you control this perfectly. Too thin and it won’t set nicely; too thick and it becomes hard to drizzle.
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Can I make this recipe vegan?
Absolutely! Substitute dairy butter with a vegan butter or coconut oil and use a flax egg or commercial egg replacer instead of the egg. Use plant-based milk for the glaze. The texture will be slightly different but still delicious and full of maple flavor.
Final Thoughts
This Maple Glazed Oatmeal Cookies Recipe has become one of my go-to treats when I want something sweet but satisfying that brings a little extra comfort. I love how approachable it is—you don’t have to be a baking pro to get fantastic results, and yet the flavors feel special and just a little bit fancy. Give it a try this weekend and see why my family goes crazy over these cookies. I promise, once you make them, they’ll be a staple in your recipe rotation too.
Print
Maple Glazed Oatmeal Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these delightful Maple Glazed Oatmeal Cookies, perfectly soft and chewy with a subtle hint of cinnamon and the rich sweetness of maple syrup. Topped with a luscious maple glaze, these cookies are an irresistible treat perfect for any occasion.
Ingredients
For the Cookies:
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 & 1/3 cups old-fashioned oats
For the Maple Glaze:
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk, as needed for consistency
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat baking mat to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a soft texture in the cookies.
- Add Wet Ingredients: Beat in the egg, maple syrup, maple extract, and vanilla extract until everything is well combined and smooth, infusing the dough with rich flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, ground cinnamon, oats, and salt to ensure even distribution of leavening and spices.
- Combine Mixtures: Gradually add the dry ingredients to the wet butter mixture and mix just until combined. Stir in the oats to maintain the cookie’s chewy texture.
- Shape Cookies: Using a large cookie scooper (about 1/4 cup), scoop the dough and place cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden brown. Once baked, allow the cookies to cool on the baking sheet for a few minutes to firm up.
- Make Maple Glaze: In a small bowl, whisk together powdered sugar, melted butter, and pure maple syrup. Add milk one tablespoon at a time until you reach a smooth, drizzle-able consistency suitable for glazing.
- Glaze Cookies: Drizzle the maple glaze over the cooled cookies or dip the tops of each cookie into the glaze. Let the glaze drip slightly before placing the cookies back on the baking sheet. Allow the glaze to set before serving for a perfect finish.
Notes
- To make these cookies gluten free, use gluten-free oats and a gluten-free flour blend instead of all-purpose flour.
- Maple extract enhances the maple flavor without adding extra liquid; if unavailable, increase pure maple syrup slightly.
- Use a cookie scooper to ensure uniform cookie sizes and even baking.
- Store glazed cookies in an airtight container at room temperature for up to 4 days.
- For a dairy-free version, substitute butter with coconut oil and use a suitable non-dairy milk for the glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
