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Oatmeal Raisin Cookies with Maple Glaze

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

Course Dessert
Cuisine American
Keyword oatmeal raisin cookies
Prep Time 10 minutes
Cook Time 10 minutes
Cooling 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 216 kcal
Author Amanda Rettke

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.