Friday, July 6, 2012

Maple Oatmeal Cookies

Okay, so I know maple isn't exactly a summertime flavor, but did you really want me to wait until October to share these with you?  They are still delicious and have a soft texture, sweet maple glaze and a touch of maple mixed into the cookie paired perfectly with the nutty oats.  These were also in the package I sent to my Dad and my brother, but I kept a few back for Dave and I to enjoy. These would be great with a little cream filling for a variation on a oatmeal cream pie.  Yup, that soft and delicious.

I pinned this recipe of Valerie's from une Gamine dans la Cuisine because I knew Dave would enjoy the maple flavor and my Dad would love the oatmeal variation.  It's a perfect recipe and I was intrigued that Valerie ground the oats--almost to a flour--before adding to the dough.  I really wanted there to be some maple flavor in the cookies themselves, so in lieu of almond extract, I used maple flavor.  I also added a bit of maple flavor to the glaze.  My glaze was significantly thinner than Valerie's, but still quite tasty.  If you want a glaze that stiffens up a bit faster and doesn't just pour over the edges, try adding a bit more powdered sugar or starting with a 1/4 cup of half and half and adding more until you get the consistency you like.  These are a lovely version of a strong oatmeal cookie that you can adapt with different enhancements and add-ins, but I think the maple flavor is perfect enough.

Maple Oatmeal Cookies


1 cup butter, melted and cooled
1 cup sugar
1/2 cup brown sugar, packed
2 eggs, room temperature
1 teaspoon maple flavor
2 cups oats
2 cups flour
1 Tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda

In the bowl of a stand mixer or a large bowl using a hand-held mixer, beat together butter and sugars until combined, scraping sides of bowl as needed.

Add eggs, one at a time, beating well.  Add maple flavor and beat until incorporated.

In a food processor, pulse the oats until mostly ground.  If some chunks remain, that's fine.

Add to a large bowl and whisk together with flour, baking powder, cinnamon, nutmeg, salt and baking soda.

Gradually add to butter mixture, stir to fully incorporate.

Chill dough for 30 minutes.  Then, using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets. flatten dough balls slightly with the palm of your hand.

Bake cookies at 350 degrees F for 10-15 minutes (Note: 12 minutes was ideal for my cookies).  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pans for 2-3 minutes before transferring wire rack to complete cooling.  Cool completely before glazing.

Maple Glaze


2 cups powdered sugar
1/4 teaspoon cinnamon
1/4 to 1/2 cup half and half
1 Tablespoon maple syrup
1/2 teaspoon maple flavor

In a medium bowl, whisk together powdered sugar and cinnamon.  Whisk in half and half, gradually until smooth.  Whisk in syrup and maple flavor.  Note: If too thick, add more half and half; if too thin, add more powdered sugar.

Drizzle or spread over cookies.

Allow to glaze to set before storing.

Makes 3 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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