Spring

Maple & Brown Sugar Oatmeal Cookies

by:
March 24, 2012
4.7
3 Ratings
Maple & Brown Sugar Oatmeal Cookies
Photo by James Ransom
  • Makes 2 dozen
Author Notes

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 could 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.

I consulted a number of King Arthur Flour and Joy of Cooking recipes for inspiration and ideas of the ratios of ingredients, but did not use the actual recipes in the final versions. I did contribute this recipe in one of my articles on www.localinseason.com, but retain all rights to the recipe as my own.

Note: I use the pure maple block listed here (http://www.thewarrenfarm.com/Warren_Farm_from_the_sugarhouse.html). My second choice is the granulated maple sugar. —lara@goodcookdoris

Test Kitchen Notes

My husband's favorite cookie is an oatmeal one. This version full of maple was a huge hit with him and everyone in our house. I used maple sugar as that is what I had on hand and a touch of maple syrup to make up where I was a little short on the sugar. This made the cookies spread quite a bit and thin while baking, but that's just the way I like them, so it worked out perfectly. The maple glaze was really what made the cookie though, definitely don't leave this off. Great cookies, great combination with the oats and maple. I'll definitely be making these again.
—cgilsbach

What You'll Need
Ingredients
  • 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) (I use the Pure maple block listed at http://www.thewarrenfarm.com/WarrenFarmfromthesugarhouse.html)
  • 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)
Directions
  1. The Cookies
  2. Preheat the oven to 350 degrees.
  3. Line two baking sheets with parchment paper and set aside.
  4. 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.
  5. Add in the eggs, again beating till smooth. Add the baking soda and flour, beating till well incorporated.
  6. Add in the oats and stir to combine
  7. 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
  8. 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
  1. The Maple Glaze
  2. 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.
  3. 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
  4. Optional: 3: Grate hardened maple syrup onto the glaze before it hardens for extra maple flavor
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See what other Food52ers are saying.

  • Patricia Irvine Asher
    Patricia Irvine Asher
  • lara@goodcookdoris
    lara@goodcookdoris
  • Atlanticgull
    Atlanticgull
  • LaReine
    LaReine

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6 Reviews

Patricia I.
Patricia I. October 5, 2017
Oh, my, these are wonderful cookies! I've made them 3 times in the last 4 weeks. Followed the ingredients and directions as given, but I've chilled the dough before baking.
 
Atlanticgull
Atlanticgull July 19, 2016
If I have to use liquid syrup instead of the block or granulated, is it a direct amount exchange? Still a half cup? I realized the cookies are going to be flatter but that's ok, just want to know if it's best to keep the measurements the same...
 
LaReine
LaReine December 2, 2013
Is there any reason not to simply use 2 sticks of butter and avoid the shortening altogether? I stopped using shortening years ago and have not been impressed with the newer supposedly 'healthier' versions. I'm not sure why people seem to embrace these questionable products.
 
lara@goodcookdoris
lara@goodcookdoris December 9, 2013
Don't know the official science behind it, but the combination of butter and shortening (different fat %) helps to give the cookie its shape/texture. If you use all butter, I believe you will end up with a softer, flatter cookie than the combo of butter and shortening.
 
lara@goodcookdoris
lara@goodcookdoris October 22, 2013
Cynthia - thanks for catching that! I updated the recipe to indicate the 1 teaspoon of baking soda and 'eggs'. Hope you enjoy :) --Lara
 
Cynthia
Cynthia August 31, 2013
Just a couple of questions. List of ingredients asks for 2 eggs, but instructions say "add in the egg" -so is it one or two? Also, the instructions mention adding in the baking soda but it is not on the list of ingredients. How much?