Weeknight CookingCookies!What to CookBakingDinner, FasterHolidays

Maple & Brown Sugar Oatmeal Cookies

144 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Your holiday cookie-baking just got a lot more exciting. 


Maple Sugar Cookies from Food52

After a year of relentless baking, I didn’t really think there was an ingredient that hadn’t made its way into my pantry, sometimes in quantities that I shall never see the bottom of. Sprinkles, marshmallow fluff, buttermilk powder, mace -- people, I have it all.

But I allowed myself one slightly expensive purchase -- granulated maple sugar -- to make the unusual and super delicious Maple & Brown Sugar Oatmeal Cookies.


This cookie is so much fun to make, in part because of unusual ingredients like the special sugar and apple cider vinegar. Further, I gotta be honest, I am a fan of vegetable shortening, even though I use the organic non-hydrogenated version. 

These cookies have a delightful maple flavor that manages to not be overwhelming -- cut, I suppose, by the other spices and sugar. I like to make them sort-of big, and serve them to children before dinner. The drizzle is a special extra. They keep for an entire week in a covered container.

Maple & Brown Sugar Oatmeal Cookies by [email protected]

Makes 2 dozen

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 teaspoon 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 cup 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)

See the full recipe (and save and print it) here.

Photo by James Ransom

Tags: everyday cooking, baking, cookies, maple, holidays