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.
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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!
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?