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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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!
Great idea!! 🙂
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!
There is a print button on every recipe.
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.