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!
Real 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.
If you are near the Chester, New Jersey area, be sure to stop by at The Maple Shop, located at 105 Main Street to pick up some maple syrup, maple sugar and other handcrafted goodies! And be sure to follow them on Instagram & Facebook!
When he came home, he informed me that he stocked up on our usual, but he brought home 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 product 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.
Let me tell you, maple extract holds no comparison to real maple sugar. It’s so easy to incorporate into recipes like this one (use 1:1 as needed).
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 2Tbsp 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.
I’m so addicted to these cookies and cannot wait to try out more recipes with maple syrup & maple sugar!
- 1 c unsalted butter (softened)
- 1 c maple sugar
- 1 c light brown sugar (lightly packed)
- 1 egg
- 1 tsp vanilla extract
- 1 2/3 c all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 pinch salt
- 1 1/2 c quick cooking oats
- 3/4 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.
Original Recipe by Owlbbaking.com