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We can’t think of a cozier dessert than an oatmeal cookie. These glazed maple oatmeal cookies are thick, chewy and topped with a delicious sweet maple glaze and sprinkle of flakey salt. They’re as close to perfection as you can get for an oatmeal cookie.
Get ready to whip up a batch of the most irresistible cookies. There’s is something about an oatmeal cookie that seems to soothe the soul with each bite. The mixture of the warm oats and brown sugar dough makes them so comforting. And the addition of maple glaze and sea salt on these cookies takes them to a whole other level. They’re an indulgent treat to enjoy with a cup of coffee at dinner or to share with friends.
Searching for more desserts to satisfy your sweet tooth? Check out these!
Brown Butter Chocolate Pistachio Cookies
Glazed Maple Oatmeal Cookies
What You’ll Need
- All purpose flour
- Brown sugar
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Butter
- Eggs
- Vanilla extract/ vanilla bean paste
- Oats
- Maple Syrup
- Powdered sugar
We use an untraditional cooking method: reverse creaming.
Reverse creaming does not work for all cookie recipes, but the ingredient combo with the reverse cooking method works to make deliciously chewy, delicate oatmeal cookies with a soft crumb.
Reverse creaming is where you mix your fat and flour, instead of creaming butter with sugars first. In this recipe, we are creaming super cold butter into the flour and sugar mixture. Not only does it make this cookie method super simple, it somehow makes the best texture for these cookies.
How to make thick and chewy cookies…
There are a couple of tips for making bakery-style pumpkin white chocolate pecan cookies perfect every time. Here are the specific things we do so we cook these large cookies through without over or under cooking them.
- Use convection if you have the option to on your oven. We found this cooks the cookies most evenly.
- Bake at 375ºF. Most cookies are baked at 325-350ºF. The slight increase in temperature will create a chewier and thicker bottom. If you are using an electric oven, pay attention to how your cookies are cooking. We have found that electric ovens can cook quicker than gas ovens. Either decrease oven temperature to 350ºF or cook for less time.
- Use cold butter!! Cold butter helps to create thick bakery-style cookie while cooking.
- Freeze dough before cooking. You don’t want these cookies to spread. So if you find that the dough is soft, you will likely have a wider spread cookie. To create a thick, fat cookie, we recommend freezing the cookie dough balls for at least 30 minutes before baking.
Overall, make sure your dough is COLD and your oven is HOT!
Why do you use cold butter in cookies?
Cold butter does a couple things for the cookies. One, it helps to hold the shape of the cookies. It also helps to create a dense cookie.
If your butter is too soft, they could spread more while cooking and your cookies will be fluffier in texture.
Why do eggs have to be room temperature?
Room temperature eggs blend easier with other ingredients, giving you a smoother dough that will ultimately cook better than a clumpy dough.
If you forget to set your eggs out to warm to room temperature, place them in a bowl of warm water for 10-15 minutes to warm.
How to make maple glaze…
Each oatmeal cookie is topped with a thin powdered sugar maple glaze. This is actually the only time we add maple into the recipe, so you want to make sure you are using a good maple syrup for optimal flavor. The maple glaze takes only a couple minutes to make you don’t need a mixer, just a small bowl and a spoon to stir.
Step 1: Pour powdered sugar, maple syrup, vanilla and milk into a small bowl.
Step 2: Stir to combine. If the glaze is too thick, add a bit more milk. If the glaze is too thin, add a bit more powdered sugar until the consistency is right.
How many cookies does this recipe make?
This recipe makes about 18 large cookies, which are about 3tbsp of dough each. If you opt to make smaller cookies, you can likely make 22-24 cookies in a batch.
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Glazed Maple Oatmeal Cookies
- Total Time: 1 hour 15 minutes
- Yield: 18 large cookies 1x
Description
Thick, chewy oatmeal cookies topped with a delicious sweet maple glaze and sprinkle of flakey salt.
Ingredients
- 3 cups flour
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 3 cups of oats
- Flakey sea salt, for topping
Maple Glaze
- 2 cups powdered sugar
- 4 tbsp maple syrup
- 3 tbsp milk
- 1 tsp vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350°F. Prep cookie sheet with parchment paper.
- Mix flour, sugars, baking powder, baking soda and salt. Add in cold butter and beat on medium until combined. Beat in eggs and vanilla. Add oats and mix until just combined.
- Scoop large cookie dough balls onto the cookie sheet with 1 1/2 inches in between. Freeze in the fridge for 15 minutes.
- Baked cookies for 12-15 minutes. Transfer cookie sheet to wire rack and let cool before glazing.
- Make maple glaze. In a shallow bowl, whisk together powdered sugar, maple syrup, milk and vanilla, until a thin glaze forms. You don’t want the glaze to be too thin. If it is thin, add a some powdered sugar a little at a time until you reach a thicker consistency. If the glaze is too thick, add a couple tbsp of milk at a time.
- Place a paper towel or parchment paper under the cooling rack to catch excess drip of the glaze. Dip each cookie, top-side-down, into the glaze and place each glazed cookies back on the cooling rack. Let the glaze sit for about 10 minutes to harden.
- Prep Time: 15
- Cook Time: 1 hour
