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Good Cook Doris’ Maple & Brown Sugar Oatmeal Cookies
The Cookies
1/2 cup unsalted butter (1 stick)
1/2 cup vegetable shortening
1 cup light brown sugar
1/2 cup grated hard maple syrup (or granulated maple sugar)
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
2 teaspoons apple cider vinegar
2 large eggs
1 teaspoon baking soda
1 1/2 cups all-purpose flour
3 cups quick-cooking rolled oats
The Maple Glaze
2 cups confectioners sugar
2 to 4 tablespoons maple syrup (grade B preferred)
2 to 4 tablespoons water (or milk)
1 teaspoon maple extract (if using a lighter grade syrup)
Make & Bake the Cookies
Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper and set aside.
Using a stand mixer or hand mixer on medium speed, beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth.
Add in the eggs, again beating till smooth. Add the baking soda and flour, beating till well incorporated.
Add in the oats and stir to combine
Drop the dough in 1 1/4" balls onto the prepared baking sheets (about 1 1/2 level tablespoon measures). Space the cookies 2" apart to leave room for spreading
Using a spatula or back of a spoon, press the cookies down a little before baking. Bake the cookies for 12 minutes. Remove the cookies from the oven, and let them cool on the pan
Make & Drizzle the Maple Glaze
Whisk together all ingredients, adding more syrup or water to get desired taste and consistency. The glaze should be smooth enough to drizzle, but not too watery.
Two options for glazing cookies: 1: Using your whisk, drizzle the glaze on top of the cookies 2: Take the cookie, flip it upside down and dip the top into the bowl of glaze. Shake off excess and put back on the parchment to harden
Optional: 3: Grate hardened maple syrup onto the glaze before it hardens for extra maple flavor