One of my favorite flavors to cook and bake with, regardless of the season, is maple. Maple syrup, maple sugar, maple extract…it’s all good! A long time ago, I realized maple syrup wasn’t just delicious on pancakes and waffles, but that it worked on pretty much all breakfast foods. Eggs, bacon, sausage, hash browns – I literally pour syrup over all of it. So good! I’m not topping my spaghetti with it a la Buddy the Elf yet, but who knows, maybe that’s next…
As much as I enjoy maple year-round, I find myself baking with it more frequently in the fall. It just pairs so well with the flavors of the season. These pumpkin scones with maple glaze are hidden deep in the archives of the site, but are always one of the first things I make when I pop open that first can of pumpkin (which, incidentally, happened yesterday!). Also? Apple crisp prepared using maple syrup as the sweeter – you have to try it!
This may be the first time I’ve ever put maple syrup in cookies though, and I have to tell you, these were a hit! I was initially disappointed when I saw how much they spread in the oven (I really like thick oatmeal cookies), but they were so perfectly chewy that I easily forgot they were on the thin side. Maple syrup is incorporated in the cookie dough itself, and is also used in the glaze so lots of maple goodness here. I used mini chocolate chips in my cookies, but if you’re a fan of the traditional oatmeal raisin combo, you could certainly go that route instead.
You can’t go wrong with a big plate of maple-glazed oatmeal cookies in your kitchen this fall. They’re the perfect after-school snack or late-night nibble while watching your favorite tv shows (who else is excited about the return of the fall shows this week??)!
Maple-Glazed Oatmeal Chocolate Chip Cookies
adapted from The Pastry Queen by Rebecca Rather
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup maple syrup
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, at room temperature
3 cups old-fashioned rolled oats
3/4 cup mini chocolate chips
1 cup confectioners’ sugar
3 tablespoons maple syrup
5 tablespoons heavy cream
Preheat oven to 350 F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, maple syrup, and both sugars on medium speed until light and fluffy, about 2-3 minutes. Add the eggs and beat until well combined. With the mixer on low, add the dry ingredients in two additions, beating just until combined. Mix in the oats and the chocolate chips until evenly distributed.
Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 9-10 minutes (rotating the baking sheets halfway through if you’re doing both at once) or until the edges of the cookies are set (the centers may look underdone – don’t overbake!). Transfer the baking sheets to wire racks and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough.
When the cookies have completely cooled, make the glaze: Whisk the confectioners’ sugar, maple syrup, heavy cream, and salt together in a medium bowl. (If you want to adjust the consistency, thin by adding 1 teaspoon heavy cream or thicken by adding 1 tablespoon of confectioners’ sugar at a time.) Drizzle the glaze over the cookies; allow the glaze to set before serving or storing (it should only take about 15 minutes).
Makes about 4 dozen cookies