Maple Brown Sugar Oatmeal Cookies
I love maple syrup in all forms and decided to recreate my favorite maple-and brown sugar instant oatmeal in a cookie! To make sure the cookies had maximum maple flavor I also made a maple glaze to top them off. One bite of the cookie and you can instantly taste the maple. If you can get your hands on a hard block of maple sugar, that will give you the best maple flavor. The next best option is granulated maple sugar. Liquid maple syrup produces a flat, crispy cookie rather than a more traditional oatmeal cookie flavor.
Maple Brown Sugar Oatmeal Cookies
Yield 2 dozen
Prep time: 20-30 minutes
Baking time: 12 minutes
Equipment needed:
Stand mixer or hand mixer
Baking sheet and parchment paper
Spatulas
Mixing bowls
INGREDIENTS
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
Maple Glaze
2 cups confectioners sugar
2 to 4 tablespoons maple syrup (darker preferred)
2 to 4 tablespoons water (or milk of choice)
1 teaspoon maple extract (if using a lighter grade syrup)
INSTRUCTIONS
Make and 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, more if you’ve used maple syrup
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
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
