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  • Maple Oatmeal Raisin Cookies

    filed under: Chocolate Cookies on December 1, 2011

    These Oatmeal Raisin Cookies with Maple Glaze 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. As you know I am baking a storm during the Christmas season and have found some new favorites! Be sure to try my always popular Sugar Cookie Recipe as well as the World’s BEST Snickerdoodle Recipe if you are baking like I am!

    Oatmeal Raisin Cookies with Maple Glaze

    It is a jazzed up oatmeal cookie with a delectable maple glaze. Turns out it is from a famous bakery!! Genius, those bakers. The subtle maple creates magical things when paired with an oatmeal raisin cookie.

    That maple glaze is so rich, so complimentary to that subtle sweet spicy cookie, it’s 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. It’s just my way.

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

    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. If you are using a maple syrup that has corn syrup, you can omit the butter and heating and just add confectioner’s sugar to it.

     These cookies are sure to be a family favorite!

     

    Oatmeal Raisin Cookies with Maple Glaze
    Prep Time
    10 mins
    Cook Time
    10 mins
    Cooling
    10 mins
    Total Time
    20 mins
     

    Once you try an Oatmeal Raisin Cookie with Maple Glaze you'll be hooked!

    Course: Dessert
    Cuisine: American
    Keyword: oatmeal raisin cookies
    Servings: 24 cookies
    Calories: 216 kcal
    Author: Amanda
    Ingredients
    Cookies
    • 3/4 cup brandy or rum for soaking raisins (optional)
    • 1 cup salted butter softened
    • 1 cup brown sugar packed
    • 1/2 cup granulated sugar
    • 2 eggs room temperature
    • 1 tsp vanilla
    • 1 1/2 cups all-purpose flour
    • 3 cups old-fashioned oats
    • 1 tsp baking soda
    • 2 tsp cinnamon
    • 1 cup raisins
    Glaze
    • 1/4 cup pure maple syrup
    • 2 tablespoons butter
    • 1 cup confectioner's sugar
    Instructions
    Cookies
    1. (Optional) Pour brandy into a microwave safe measuring cup and heat for about a minute in the microwave. Place raisins in a bowl and pour the warm brandy over top. Set aside so the raisins can soak up the brandy.
    2. In your stand mixer fitted with a paddle attachment, add the butter and sugars. Cream for 2-3 minutes or until they are fully incorporated and fluffy.
    3. Add in the eggs and vanilla and mix until combined.
    4. Turn the mixer off and add in the flour, oats, baking soda, and cinnamon.
    5. With the mixer on low, mix until just combined.
    6. Pour the excess brandy off of the raisins and add the raisins to the cookie dough.
    7. Refrigerate for 30 minutes, or up to overnight.
    8. When you are ready to bake the cookies, preheat oven to 350°F.
    9. Use a cookie scoop (Mine holds about 1 1/2 tablespoons of batter) and drop dough onto the baking sheet about 2 inches between.
    10. Bake for 8-10 minutes or until the edges are lightly golden. The top of the cookie may appear a little wet, but they will continue to bake out of the oven. You don't want the cookies raw, so make sure they bake for at least 8 minutes.
    11. After 10 minutes, move to a cooling rack.
    Glaze
    1. Melt 2 tbsp butter and maple syrup over medium-low heat until fully incorporated.
    2. Remove from heat and add 1 cup confectioner's sugar.
    3. Pour 1-2 tbsp of glaze over each cooled cookie.

    Check out my Christmas Cookies and Cookies for more amazing recipes!

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    Comments

    These look incredible delicious Amanda! As always :). I would love some right now!

    I am a on a search for my mothers oatmeal recipe.This isn’t it but it is going to be DELIsH!!!

    I was just about to try both your recipe and smitten kitchen’s at the same time. I was dividing your recipe in half and noticed that even though you doubled everything from deb’s recipe, you both use one stick of butter. Did you happen to forget to double it here?

    These look fabulous! I love maple icing 🙂

    These look delicious!

    These cookies look great. And the maple glaze? Drool.

    Oh, goodness, these look so delicious. I think I’ll make them for a cookie swap this weekend! How many cookies does this recipe make?

    Thanks for the inspiration!

    These look amazing! I’m totally looking for more reasons to eat powdered sugar glaze, no kidding. I look forward to trying these!

    the maple frosting looks flibben awesome. I definitely have a desire for mapley goodness lately. Although I might omit the raisins. I just don’t like them in cookies, never have. Would craisins be too tart I wonder?

    Made these cookies but skipped the glaze and added a little more white sugar and they were AMAZING! My husband said they were the best oatmeal cookies he had ever had 🙂

    OMG Amanda these look FANTASTIC!!

    I just went to make these cookies and I have a question for you. The ingredients list calls for 2 sticks and 2 tablespoons of butter. However, in the directions, only 1 stick and 2 tablespoons are mentioned. Which is correct? Thanks! 🙂

      Oh goodness! I am so sorry. You need two sticks of butter, not one. My apologies!

        I made these and mine were heavy and dense what did I do wrong I didn’t have extra leg eggs so I used 3 large instead.

    I love oatmeal raisin cookies and the glaze just puts it over the top! Fantastic.

    I am a fan of oatmeal raisin cookies… So, I know I will LOVE these. Cannot wait to try them. I may have to swap these for the cookies I was planning to bake for our family cookie swap on Saturday!

    i could just drink that maple glaze. these look and sound sooo good. just bookmarked! thanks for sharing!! ^__^

    OH WOW! Just made these and they are A M A Z I N G !!! The glaze is what takes it to the next level. Thank you Amanda this one is a keeper

      YAY!! I am so happy to hear that. I have to agree… that glaze is what I just adore about this recipe. I am SO, so glad you used it! Many blessings to you!

    They look better (and probably taste better) than the ones we had at Thanksgiving. 🙂

    I need these. I am pretty sure that everything is better with glaze.

    Oatmeal is my very favorite cookie. I don’t even let the raisins in to interfere with the oatmeal and spices-but maple, well,that would be another story. Sounds delish! I once had a carrot cake at a friends house with maple frosting instead of the usual cream cheese. Boy, was that a winner! Thanks for all of your sharing Amanda!

    Allison saw these and said we HAVE to try them soon!

    Thanks for linking up, I featured this post in my wrap up http://tidymom.net/2011/holiday-foods/

    Have a Merry Christmas!

    IS IT 2 TBSP OR 2 STICKS BUTTER? IT STATES BOTH IN 2 DIFFERENT PLACES.

    Without a doubt the best oatmeal cookies I have ever eaten in my life! Went over huge with friends and family I baked Christmas cookies for, these are going in my ‘make forever’ recipe book!

    Don't Pass on Dessert!