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 28, 2018 at 9:13 pm

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

  • Reply
    November 28, 2018 at 2:44 pm

    5 stars
    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.

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