Maple Glazed Oatmeal Cookies

Maple Glazed Oatmeal Cookies

Maple Glazed Oatmeal Cookies are a classic chewy oatmeal cookie dipped in a rich maple glaze ~ 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

classic old fashioned iced oatmeal cookies with a twist

You might know and love the plain iced oatmeal cookies from Mother’s, Keebler, or Archway. Generations have filled their cookie jars with these classics. But store-bought cookies, however wonderful, have never been able to compete with homemade. For one thing commercial oatmeal cookies are almost always hard and crisp. Mine are soft and chewy. And you won’t find my pure maple glaze in a cellphone package, either.

Maple Glazed Oatmeal Cookies on a cooling rack

what you’ll need:

This is a from the pantry recipe if there ever was one!

  • rolled oats, I used regular for best texture, but use quick cooking if that’s all you have
  • flour, all purpose
  • sugar
  • brown sugar adds flavor and chewiness
  • eggs, large
  • shortening (makes these cookies extra chewy)
  • vanilla, always use the good stuff!
  • salt and baking soda
  • cinnamon and nutmeg
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 lacy effect of the maple frosting is really pretty.

Making Maple Glazed Oatmeal Cookies

sturdy oatmeal cookies are great choices for giving, shipping, and freezing.

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. The frosting hardens so they’re stackable and shippable, if you can bear to part with them.

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.

Freeze them between little sheets of waxed paper, and wrap well.

A stack of maple glazed oatmeal cookies

other oatmeal cookies to try ~

Maple Glazed Oatmeal Cookies on a wooden table
Maple Glazed Oatmeal Cookies
3.74 from 72 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
Author Sue Moran


  • 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.

Cook’s notes

  • 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.


Calories: 120kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    November 8, 2020 at 11:25 am

    5 stars
    My husband and I loved these cookies …… didn’t do the glaze, but will do so next time. And there will be a next
    time. Keeper recipe.

  • Reply
    October 24, 2020 at 7:21 pm

    5 stars
    I made these cookies last week and they were adored by all. They looked beautiful with the frosting but my husband and I both agreed we liked them better without it. I will definitely be making these again. Thanks for another great recipe, Sue ?

    • Reply
      October 31, 2020 at 8:53 am

      Hi can you use butter instead of shortening

  • Reply
    May 29, 2020 at 7:23 pm

    5 stars
    I made these tonight and they were the bomb!

  • Reply
    May 27, 2020 at 8:09 pm

    5 stars
    These were, by far, the easiest and best oatmeal cookie I’ve made. They’re delicious without the maple glaze, too! I think the secret to success is the shortening.

    • Reply
      May 28, 2020 at 6:48 am

      I think the shortening is the secret too 😉

  • Reply
    March 16, 2020 at 5:53 pm

    I just made these. They are delicious but mine spread so much they are like ‘lace’ cookies. What did I do wrong? I will admit that I used butter instead of shortening because I didn’t have any. Could the substitution have been the problem? I am also at 6300′ elevation. Would that affect the result? Nevertheless, we will definitely be eating and enjoying them!

    • Reply
      October 30, 2020 at 7:08 pm

      Yes, butter and high altitude will affect these cookies, I’m afraid, Erin!

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