These Maple Oatmeal Raisin Cookies are inspired by something my mom shared at Thanksgiving. I had one and was hooked. I may have had three or four. In the closet. Cause I was stuffin my face ya’ll. (Now I can’t stop making them all year long!)
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!
Maple Oatmeal Raisin Cookies
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!
Check out my Christmas Cookies and Cookies for more amazing recipes!
Oatmeal Raisin Cookies with Maple Glaze
Ingredients
Cookies
- ¾ cup brandy or rum, for soaking raisins (optional)
- 1 cup salted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 3 cups old-fashioned oats
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup raisins
Glaze
- ¼ cup pure maple syrup
- 2 tablespoons butter
- 1 cup confectioners' sugar
Instructions
Cookies
- (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.
- 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.
- Add in the eggs and vanilla and mix until combined.
- Turn the mixer off and add in the flour, oats, baking soda, and cinnamon.
- With the mixer on low, mix until just combined.
- Pour the excess brandy off of the raisins and add the raisins to the cookie dough.
- Refrigerate for 30 minutes, or up to overnight.
- When you are ready to bake the cookies, preheat oven to 350°F.
- Use a cookie scoop (Mine holds about 1 ½ tablespoons of batter) and drop dough onto the baking sheet about 2 inches between.
- 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.
- After 10 minutes, move to a cooling rack.
Glaze
- In a saucepan, melt 2 tablespoons butter and maple syrup over medium-low heat until fully incorporated.
- Remove from heat and add 1 cup confectioners' sugar.
- Pour 1-2 tablespoons of glaze over each cooled cookie.
Did you make this recipe?
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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!! ^__^