These Maple Oatmeal Cookies have a special ingredient that gives them the best maple flavor! They are easy to make, super chewy, packed with tender oats and sweetened with pure, delicious maple goodness.
Do you remember the first time you had real maple syrup? I grew up on Aunt Jemima or Mrs. Buttersworth’s on my pancakes, and I’m not going to lie, there’s something sinfully wrong and delightful about using loads of good ol’ processed, artificial pancake syrup.
But since then, I’ve been long introduced to real maple syrup and I would never go back. Not only are those filled with artificial flavors and ingredients, there’s nothing maple about them!
Why real maple syrup is different
Pure maple syrup has a wide range of complex & distinctive flavors; it can have caramel, vanilla, fruity and spicy undertones. That’s what makes it such a lovely ingredient to use in recipes. Maple syrup is wonderful natural sweetener to add to pies, fruit salads, cocktails, baked beans and sweet potatoes. Plus, maple syrup is chock-full of minerals and other nutrients.
Getting into today’s post, my husband went out to go do a few things and as he was about to leave, I shouted, “Oh! Don’t forget to pick up some more maple syrup.” In our house, that means you head down to see our friends at, The Maple Shop.
When he came home, he informed me that he stocked up on our usual, but he had a surprise for me as well. A huge bag of maple sugar. Not, granulated sugar flavored with maple, no. This stuff is maple syrup turned into sugar. I had not a clue this existed, and I went ballistic.
No joke, the second he handed me that bag of sugar, the ideas were buzzing around in my head. It didn’t take long for me to land on Maple Oatmeal Cookies.
How to make maple oatmeal cookies
The secret ingredient here is obviously the maple sugar. It’s so easy to incorporate into recipes like this one.
If you are unable to pick up or find maple sugar, don’t worry I have some options for you!
Maple sugar can be made at home! I found a great set of instructions at TheMerryThought which walk you through the process. In order to make your own maple sugar, all you need is pure maple syrup (1c of syrup=1c sugar). I have not done it myself yet, but it seems pretty straightforward. Let me know how it went by leaving a comment below!
If you don’t want to go through with making the maple sugar, you could substitute regular granulated sugar for the maple sugar in this cookie recipe (see recipe notes). If you’re totally bummed about missing out on that maple goodness in the cookie, you could also use a high quality maple extract. The glaze is made with powdered sugar and maple syrup.
As with my Oatmeal Coconut Cookies & Oatmeal Fig Cookies, these Maple Oatmeal Cookies are similar in that the have an incredible texture and chew from the oats and brown sugar. Unlike the other two types of Oatmeal cookies, I decided to not grind down the oats for this version.
These cookies are a cinch to put together and bake up beautifully. I like a large cookie for this recipe so I used a 2 Tbsp size cookie scoop to form each cookie. After forming the balls, all they need is a light press to flatten them slightly. Make sure to leave enough space between each, as these will spread. I was able to fit 6 per tray.
They spread out in the oven to a nice sized cookie; they’re thin, yet hearty. I added a maple syrup glaze to the tops because, why not.
Maple Oatmeal Cookies
- 1 c unsalted butter (softened)
- 1 c maple sugar (substitute with 3/4 c regular granulated sugar if not using maple sugar)
- 1 c light brown sugar (lightly packed)
- 1 egg
- 1 tsp vanilla extract (if you're not using maple sugar, a high quality maple extract can be used instead)
- 1 2/3 c all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 pinch salt
- 1 1/2 c oats (rolled oats or quick cooking oats can be used)
For the Glaze
- 1 c powdered sugar
- 4 tbsp pure maple syrup
- 1 tbsp hot water (or more to reach a drizzling consistency)
- Preheat the oven to 350°F. Line baking sheets with parchment.
- In a large bowl, using an electric mixer combine the butter and sugars until light & fluffy.
- Add the egg and vanilla; mix until well blended.
- In a small bowl, combine the dry ingredients; flour, baking soda, baking powder & salt. Whisk to combine.
- Slowly add the dry ingredients to the butter mixture.
- Gently fold in the oats.
- Using a 2 tbsp cookie scoop, scoop the dough onto the baking tray leaving about 3 inches apart. Flatten slightly using the tips of your fingers.
- Bake for about 10-13 minutes or until golden brown. Cool fully on the tray.
- To make the maple glaze, mix all of the glaze ingredients in a bowl until smooth. Put icing in a piping bag fitted with a small round tip. Drizzle the glaze over the cookies and allow to dry before stacking or storing.