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Maple-Glazed Oatmeal Cookies Everyone Will Love

Maple-Glazed Oatmeal Cookies

Tender, chewy oatmeal cookies made with brown sugar and maple flavoring, finished with a smooth maple-powdered-sugar glaze. This recipe makes about 4 dozen cookies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (220 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs, preferably room temperature
  • 1 teaspoon Maple flavoring or maple extract
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 3 cups (about 270 g) Quick-cooking oats
Maple Glaze
  • 1 1/2 cups (about 170 g) Confectioners’ sugar
  • 1/3 cup (80 ml) Pure maple syrup

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease baking sheets or line them with parchment.
  2. Beat the softened butter, packed light brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing after each addition, then blend in the maple flavoring or maple extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture.
  5. Stir in the quick-cooking oats until they are evenly incorporated throughout the dough.
  6. Drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
  7. Bake for 10–12 minutes, until the edges are lightly browned and the centers look set but still soft.
  8. Let the cookies cool on the baking sheets for about 2 minutes, then transfer them to a wire rack to cool completely.
  9. Whisk the confectioners’ sugar and pure maple syrup until smooth. Drizzle the glaze over the completely cooled cookies and allow it to set.

Notes

Do not overbake; the centers should look slightly soft when the cookies leave the oven because they firm as they cool. For a thicker drizzle, add confectioners’ sugar. For a thinner glaze, add a few drops of maple syrup. Quick-cooking oats provide the intended tender, chewy texture, while old-fashioned oats may be substituted for a more textured and slightly chewier cookie.