These Maple Oatmeal Cookies made with Pure Maple Syrup are a cozy, homey favorite in our house. They are chewy and full of maple and brown sugar flavor for the fall!
I made this recipe large batch for family gatherings and fall get-togethers and while a shared a few with my parents, the rest disappeared between my husband and myself a little tooooooo fast. They are THAT good!
Bakers note: If you don’t want to make these large batch as the recipe indicates, you can cut the recipe in half.
Maple is my absolute favorite fall flavor. I could seriously put it on everything. In this recipe, the maple flavor shines in both the dough recipe and the maple glaze on top. And there’s just something so cozy about baking with oats. The brown sugar, maple and oats remind me of my favorite oatmeal for breakfast and I was very pleased that I was able to harness those flavors and textures in one delicious cookie!
Let’s dive in..
Ingredients
- 1 cup dark brown sugar, lightly packed
- ½ cup sugar
- 2 eggs
- 1 cup unsalted butter, softened
- 4 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 2 ½ cups old fashioned oats
- 1 cup powdered sugar
- 4 tbsp pure maple syrup
- 1 tbsp hot water
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper, then set aside.
- In a large mixing bowl or stand mixer, mix brown sugar, sugar and butter until creamed. Add eggs, vanilla and maple syrup until well combined.
- Add flour, salt, baking soda, cinnamon and oats and mix on low until well combined and dough has formed.
- With hands, roll a tablespoon of dough into a ball, then place 2-3 inches apart on baking sheet.
- Bake 10-12 minutes, then allow to cool for 5 minutes on cooling rack.
- While cookies cool, prepare the glaze by whisking together powdered sugar, maple syrup and hot water in a small mixing bowl. Use whisk to shake glaze over top cookies.
- Serve and enjoy!
