Jump to Recipe
  • Maple Oatmeal Raisin Cookies

    filed under: Chocolate Cookies on December 1, 2011

    These cookies are inspired by something my mom shared at Thanksgiving this year.  I had one and was hooked.  I may have had three or four.  In the closet.  Cause I was stuffin my face ya’ll.

    So I rushed home and tried to recreate it as best I knew how.

    It is a jazzed up oatmeal cookie with a delectable maple glaze. Turns out it is from famous bakery!!

    That maple glaze is so rich, so complimentary to that subtle sweet spicy cookie, its like a match made in cookie heaven.

    I will never be able to eat a plain oatmeal cookie again.

    And when I say never I mean I totally will I am just being overly dramatic.

    Maple Oatmeal Raisin Cookies
    Prep Time
    30 mins
    Cook Time
    12 mins
    Total Time
    42 mins

    These cookies are inspired by something my mom shared at Thanksgiving this year. I had one and was hooked. I may have had three or four. In the closet. Cause I was stuffin my face ya’ll.

    Course: Dessert
    Cuisine: American
    Keyword: Maple Oatmeal Raisin Cookies
    Servings: 30 cookies
    Author: Amanda
    • 3 c rolled oats I used organic
    • 1/4 c PURE maple syrup I used organic
    • 2 tbsp. butter
    • 1/4 c ripe mashed banana
    • 1 c raisins
    • 1 tsp. vanilla
    • 2 extra large eggs
    • 2 sticks unsalted butter
    • 1 1/4 c brown sugar
    • 1/2 tsp. kosher salt
    • 1 tsp. cinnamon
    • 1 tsp. baking soda
    • 1 1/2 c AP flour
    • 1 c powder sugar
    1. In mixer on low speed, cream together vanilla, eggs, banana, sugar and 2 sticks room temp. butter. Turn off mixer and add flour, baking soda, cinnamon, salt, raisins and oats. Turn mixer to low for 30 seconds, then medium for about a minute. Do not over mix.

    2. Place batter in freezer for 15 minutes or fridge for one hour. Using 1/4 measuring cup (or ice cream scoop), scoop batter onto parchment lined cookie sheet and bake for 8-12 minutes on 350.

    3. For GLAZE: Melt 2 tbsp butter and PURE maple syrup over medium low heat until fully incorporated. Remove from heat and add 1 cup powder sugar. Pour 1-2 tbsp of glaze over each cookie.

    I adapted the spice cookie recipe from the amazing Deb from smitten kitchen. The maple glaze recipe is my own.

    Seriously.  I bet you have everything to make these in your pantry.

    If you are opposed to the banana in there, by all means just leave it out.

    And although I recommend using PURE (organic even) Maple Syrup, if you don’t have any and want to make these, you can substitute the other stuff.

     These cookies are sure to be a family favorite!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


    This recipe sounds awesome but how can you call REAL maple syrup “NOT organic” ?
    REAL maple syrup is boiled maple sap ( 40 gallons of sap gives 1 gallon of syrup) . Nothing added just pure boiled maple sap.
    Real maple surup is 100% ALWAYS organic.

      I am referring to packaging. Labels on syrup say “PURE” maple syrup but if you look at the ingredient list the first ingredient is High Fructose Corn Syrup. When the syrup is USDA certified organic, the syrup must be pure. If you are able to go right to the source of PURE maple sryup then you would not need to be as concerned with what the package says! 🙂

    These look amazing and delicious, but what is the calorie count? I would really appreciate knowing that if you have it. Thanks!

    I can’t wait to make these for my client’s and friends!I read the comments and sounds like a great idea for the holidays!So I see it’s 2 sticks of butter right?

    Now you just had to go make me droll, now didntcha? I love this recipe. Haven’t tried it yet, but I’m gonna. And I just might mess around and REALLY act a fool and add me some banana (I’m on the exact same banana tip as you).
    I say, add bananas to every dang thing! When I make your recipe (I’m trying it out this coming Friday night; I usually bake on the weekends) I’m adding some raisins, AND I think I’ll even throw in a few chocolate chips. I figure, while I’m nuttin’ up (wait a minute, I better throw in a handful of walnuts too!), I might as well “go off”!

    I’ll let you know how I make out.
    PS I really love your blog!

      You are adorable! Cant wait to find out how you like it! 🙂

    How many does this recipe make?

    AMAZING! My hubby tried to hide his disappointment that I made oatmeal raisin cookies last night instead of something crazy chocolate-y, but OH. MY. These were delicious! He even claimed to like them better than chocolate chip!!! There aren’t many left today… dangerous 😉

    P.S. leftover glaze is heavenly in your morning coffee. not that I tried it or anything. ha! Thanks Amanda!

    I was disappointed that this was not a printable recipe. I print out and keep my favorites in plastic covers in a binder. One of my favorites is your earthquake cake. Please, PLEASE, make them printable!

    Just an FYI, all pure maple syrup is organic.

    Hi. Great looking recipe. Do the cookies stay soft or do they get hard & crumbly after baking? Thank you!

    I have just been introduced to your blogs and Facebook posts and I am in seventh heaven! I have made several of your dishes and cookies and they have been a huge success! One quick comment- on the NYE Party Cookie, it should read, Please drive safely. Please do not hate me, but I am an English teacher and thought I would share! So looking forward to baking more of your wonderful recipes!!

    I love this sight

    Living in Vermont and my sons and there father make maple syrup the old fashion way (wood not gas).This made the best glaze ever love you recipe.

    Some of us around my house aren’t raisin fans, so I substituted dried cranberries. Delicious with the maple glaze!

    Don't Pass on Dessert!