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Maple Glazed Oatmeal Cookies

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Maple Glazed Oatmeal Cookies

Maple Glazed Oatmeal Cookies ~ this classic chewy oatmeal cookie dipped in a rich maple glaze is deceptively simple and divinely delicious ~ you won’t be able to stop at just one.  Bake them to enjoy now, or freeze for the holidays, they’re a keeper!

Maple Glazed Oatmeal Cookies on cooling rack

I’m so glad to be home!  Some of you who subscribe to my newsletter may know that I’ve been gone the last few weeks; we went down to Florida to be with my father in law who passed away (at 96!) just before Thanksgiving.  It was an incredibly moving experience that busted a lot of myths for me.  The whole process went so beautifully and peacefully.  He was on palliative care (like hospice,) he felt completely in control, the nursing staff was like part of the family, and the process allowed for everyone to be there and to say goodbye in the sweetest way.  We lived in the assisted living facility the whole time, ate the food, and got to know the staff intimately, which was an experience in itself.

Maple Glazed Oatmeal Cookies on a cooling rack

Then we drove across the state to see my own Dad and his wife for several days on beautiful John’s Island, and then on to Hilton Head Island SC  (I clearly have an affinity for islands ;) to be with old friends before heading home yesterday.  Now all I want to do is get in my kitchen and cook :)

Dipping Maple Glazed Oatmeal Cookies

If you’re someone who roots around for the plainest cookie in any assortment, who doesn’t care about sparkles or sprinkles or even chocolate, this cookie is for you.  It’s a classic, homey, chewy oatmeal cookie with plenty of brown sugar flavor and a lovely maple finish.  The frosting hardens so these cookies are stackable and shipable, if you can bear to part with them.  The lacy effect of the maple frosting is really pretty.

Making Maple Glazed Oatmeal Cookies

These cookies keep their freshness and texture for at least a week, so I love to keep a pile on the counter for anyone to grab when they need a little energy boost.  If you need a foolproof cookie recipe to add to a care package, bring to the office, or give to a neighbor, this is a great choice.

A stack of maple glazed oatmeal cookies

Other oatmeal cookies to try ~

Maple Glazed Oatmeal Cookies
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3.49 from 54 votes

Maple Glazed Oatmeal Cookies

Maple Glazed Oatmeal Cookies ~ this classic chewy oatmeal cookie dipped in a rich maple glaze is deceptively simple and divinely delicious.
Course cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Yield 3 dozen
Calories 120kcal


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cinnamon

maple glaze

  • 2 cups powdered sugar
  • maple syrup
  • 1/4 tsp maple extract optional


  • Set oven to 350F
  • In a mixing bowl, cream shortening and sugars.
  • Add eggs, one at at time, beating well after each addition. Beat in vanilla.
  • Combine the remaining ingredients; gradually add to creamed mixture.
  • Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Flatten lightly with a fork.
  • Bake for 10-12 minutes or until lightly browned. After cooling a couple of minutes, move to wire rack to cool.
  • Let the cookies cool completely before you dip them, otherwise they may break in the process.
  • Whisk the maple syrup into the sugar until it forms a glaze. Add enough syrup so that the glaze doesn't leave a trail when you lift the spoon and drizzle it down onto itself. Add the maple extract, if using. I like to transfer the glaze to a wide shallow bowl to make the cookie dipping easier.
  • Dip each cookie straight down (head first) into the glaze and then lift straight up, letting some of the excess drip off. Turn the cookie upright and set on a rack to dry. Do a test cookie or two ~ if the glaze seems to thick, thin with a little water. If it's too thin, whisk in more sugar. You want the crackles to show through on the top of the cookie.
  • Let the glaze dry before serving or storing.



Serving: 1g | Calories: 120kcal


  • The exact cooking time will vary according to your oven, the size of your cookies, and even the type of pan you use.  Be aware that they don’t get real brown, and will look soft and even slightly underdone, but will firm up as they cool.  I ALWAYS do a test cookie or two in case my oven needs adjusting.
  • At the risk of sounding like a broken record, use FRESHLY grated nutmeg, it makes such a difference!
  • I don’t use shortening in my baking all that often, but when I do I usually use Crisco Butter Flavored Shortening.

maple glazed oatmeal cookies pin

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    Leave a Reply

  • Reply
    Jennifer Brakenwagen
    December 1, 2019 at 12:56 am

    Hi! Going to make this week. Could you please just give a ballpark amount for the maple syrup in the glaze. Obviously it can vary a bit. Just trying to understand where to start. It will be production baking, so every bit of info helps! Thank you.

  • Reply
    November 1, 2019 at 2:39 pm

    Would love to try these for my holiday cookie exchange. Would they freeze well and would the icing after dipping set up enough that if they were “stacked lightly ” in containers still look ok?

    • Reply
      November 1, 2019 at 3:05 pm

      Yes, they’ll freeze fine, and you will just have to let the glaze harden fully before stacking, but they will stack.

  • Reply
    October 9, 2019 at 2:25 am

    These look like those basic and delicious store bought oatmeal cookies. This usually have some chopped raisins in them. I’m thinking a cup added to the recipe might replicate that?

  • Reply
    Margaret Brown
    February 25, 2019 at 8:15 am

    Could rolled oats be used in place of quick-cooking oats?

    • Reply
      February 25, 2019 at 8:34 am

      Yes, you can use either one.

  • Reply
    January 6, 2019 at 1:06 pm

    I have about 3/4 cup of Crisco, that’s been languishing in my pantry for, literally, years. It looks and smells okay (that, in itself, is a bit scary!), so I’m going to add whatever butter is necessary to make a cup, and throw these together. DH was begging for oatmeal cookies, and it’s a wet, cold day … perfect for baking!

  • Reply
    December 14, 2018 at 5:51 am

    These were a hit at my workplace holiday cookie exchange!!
    Based on some of my coworkers’ dietary restrictions I used a cup for cup gluten-free flour and gluten-free quick oats; they turned out very well in case anyone else wants to try!!

    • Reply
      December 14, 2018 at 8:30 am

      I’m so glad Erin, and it’s great to know about the gf flour. Happy Holidays :)

  • Reply
    December 4, 2018 at 2:03 pm

    These were delicious! Mailing some to students chasing finals before the break. These are keepers!

  • Reply
    November 30, 2018 at 11:52 am

    hi! i don’t bake with shortening much… should it be at room temp?

    • Reply
      November 30, 2018 at 11:56 am

      Yes, I keep mine in the cupboard, and that’s how I use it.

      • Reply
        December 1, 2018 at 10:23 am


  • Reply
    Laura | Tutti Dolci
    November 29, 2018 at 9:50 pm

    Gorgeous cookies, the maple glaze is irresistible!

  • Reply
    November 28, 2018 at 9:13 pm

    They are a must for cookie tray! Thanks, Sue!

  • Reply
    November 28, 2018 at 2:44 pm

    Just sending my condolences as I prayed for the family. Also, sending a thank you for your wonderful site and how you make it personal. Happy holidays ?

    • Reply
      November 28, 2018 at 2:52 pm

      Happy Holidays to you and yours Donna-Marie <3

  • Reply
    November 28, 2018 at 12:24 pm

    Hi Sue-welcome back. I can not easily find here maple syrup. I suppose I may substitute with honey which we have more than plenty. Is ok?

    • Reply
      November 28, 2018 at 1:03 pm

      That would actually be really tasty Alexandra, my only thought is that since honey is so much thicker than maple syrup you’ll need to thin it down.

  • Reply
    Linda Dugre
    November 28, 2018 at 11:26 am

    I want to try this for Christmas! Thanks.

    When you were in John’s Island, you were a mere 5 miles from us in Sebastian, Fl. We love the east side vs. the west. Not as crowded.

    Linda D.

    • Reply
      November 28, 2018 at 11:31 am

      I know Sebastian well!

  • Reply
    November 28, 2018 at 11:26 am

    Do you think I could use butter instead of shortening? It’s what I have on hand.

    • Reply
      November 28, 2018 at 11:32 am

      Yes, you can, but the cookies might spread a little more.

  • Reply
    Joyce gibson
    November 28, 2018 at 9:44 am

    Hi Sue,
    Losing a Father or Father-in-law, can be quite devastating so it sounds like your F-I-L’s passing was not too hard on the family. I’m really happy about that.
    I can’t wait to try these cookies. I have a finicky grandson who I think will love them. He likes “plain.’

    • Reply
      November 28, 2018 at 11:32 am

      Lol, these are perfect for your grandson, and thanks for the kind words Joyce.

  • Reply
    November 28, 2018 at 9:14 am

    These look like ideal seasonal cookies for my office to have with my gang :-) Thank you Sue !

    • Reply
      November 28, 2018 at 11:33 am

      Hope the gang loves ’em :)

  • Reply
    November 28, 2018 at 9:10 am

    Someday, would love to see a oatmeal cookie recipe that has no flour, very little sugar and no shortening. A healthy oatmeal cookie :)

    • Reply
      November 28, 2018 at 11:49 am

      That’s a challenge I’m willing to take on :)

  • Reply
    November 28, 2018 at 8:40 am

    Hi Sue,
    I’m really not a shortening person. Can we use butter instead?

    • Reply
      November 28, 2018 at 11:34 am

      You can substitute the same amount of butter but the texture will be slightly different and they may spread more.

  • Reply
    John / Kitchen Riffs
    November 28, 2018 at 8:03 am

    Oatmeal cookies are wonderful! And I LOVE the glaze — adds a lot of flavor, but not too much. If you know what I mean. :-) These look terrific — thanks.

    • Reply
      November 28, 2018 at 8:15 am

      I do know what you mean, it doesn’t mask the oatmeal. I love the little touch of sweetness it adds.