Maple Oatmeal Cookies

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This article was published 12/12/2014 (4316 days ago), so information in it may no longer be current.

AN old-fashioned comfort cookie gets a sweet hint of maple syrup.

Maple Oatmeal Cookies with Maple Glaze

425 ml (13/4 cups) all-purpose flour
10 ml (2 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 cup) unsalted butter, at room temperature
60 ml (1/4 cup) pure maple syrup
125 ml (1/2 cup) granulated sugar
175 ml (3/4 cup) golden brown sugar, packed
2 eggs
5 ml (1 tsp) vanilla
750 ml (3 cups) large-flake oats

Maple glaze:
375 ml (11/2 cups) icing sugar
60 ml (1/4 cup) pure maple syrup
30-60 ml (2-4 tbsp) whole milk, as needed

Preheat oven to 175 C (350 F). Line cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, using an electric mixer, beat butter, maple syrup and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until combined. Add dry ingredients and mix in by hand just until combined. Mix in the oats. Form dough into 4-cm (11/2-inch) balls and flatten, spacing the cookies about 4 cm (11/2 inches) apart. Bake for about 8-10 minutes, or until edges are browned and centres are starting to set. Cool cookies on cookie sheets on wire racks for a few minutes and then remove cookies to wire rack to cool completely.

Meanwhile make the maple glaze. In a small bowl, whisk icing sugar to remove lumps. Add maple syrup and stir until combined. Add milk, by 15 ml (1 tbsp) additions, until glaze reaches spreading consistency. Drizzle or spread over cooled cookies. Allow glaze to firm up before storing cookies, in single layers separated by wax paper, in an airtight container. Cookies can be stored at room temperature for 2-3 days.

Tester’s notes: This is a slightly dressed-up version of a soft, comforting oatmeal cookie. Don’t be tempted to make really big cookies, or they’re liable to come out stodgy rather than chewy. (I’m speaking from experience.) You can drizzle the glaze from a spoon or put glaze into a small plastic baggie and clip a small hole in one corner.

Alison Gillmor
Writer

Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.

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