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
Scale
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
