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!
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.
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 🙂
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.
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.
Other oatmeal cookies to try ~
Maple Glazed Oatmeal Cookies
- 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
- 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.
- 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.