I had been keeping this recipe for a long time. I would pull it out every now and then and look at the ingredients to see if I had everything on hand. Maple Sugar? I don’t have that. Maple extract? I don’t have that either. Sigh…oh well, I’ll just put it back with my other recipes for now. Well, at Christmas I figured I would stop at Walmart, as they seem to stock a lot of different baking items during the holiday season. Lo and behold, they had both the organic maple sugar and the maple extract! No more excuses! These cookies were definitely worth the wait and we didn’t even get around to making the glaze because we were gobbling down the cookies as soon as they came out of the oven. We loved the subtle flavors of vanilla, maple combined with oatmeal.
- 1 cup unsalted butter (softened)
- 1 cup maple sugar Coombs Family Farms Organic Pure Maple Sugar, Original Version maple sugar, Original, maple sugar, original, 6 Oz(substitute with 3/4 c regular granulated sugar if not using maple sugar)
- 1 cup light brown sugar (lightly packed)
- 1 egg
- 1 tsp vanilla extract Maple Extract, 4 Fl Oz (if you’re not using maple sugar, a high quality maple extract can be used instead)
- 1-2/3 cup all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 pinch salt
- 1-1/2 cups of oats (rolled oats or quick cooking oats can be used)
FOR THE GLAZE
- 1 cup 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 (or a Ziploc bag) fitted with a small round tip. Drizzle the glaze over the cookies and allow to dry before stacking or storing.
- Enjoy with a glass of cold milk! 🙂
Recipe courtesy of: Owl Baking.comI am part of the Amazon Affiliate Program so if you use any of my suggested links to products I will receive a commission for referring.