Description
Thick, chewy oatmeal cookies topped with a delicious sweet maple glaze and sprinkle of flakey salt.
Ingredients
Units
Scale
- 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