Maple Glazed Oatmeal Cookies
User Reviews
3.8
Maple Glazed Oatmeal Cookies
Description
The Maple Glazed Oatmeal Cookies recipe starts by creaming shortening with granulated and brown sugars, then adding eggs and vanilla for moisture and flavor. The dry ingredients include quick-cooking oats, flour, salt, baking soda, nutmeg, and cinnamon, which provide texture, leavening, and a warm spice profile. Baking at 350°F lightly browns the edges while keeping the centers soft and slightly underdone to firm up once cooled. The maple glaze, made from powdered sugar and maple syrup with optional maple extract, is whisked to a drizzling consistency and coats the cookies for additional sweetness and maple aroma.
These cookies are best enjoyed once fully cooled and dipped in the glaze to prevent breakage. The slight underbaking allows for a tender bite softened by the glaze's smooth finish. They can be served as a sweet treat with coffee or tea and hold well for occasional snacking.
Paying attention to baking times and using fresh spices, especially freshly grated nutmeg, enhances the depth of flavor. The recipe recommends testing oven differences with trial cookies to achieve the right balance of color and texture. Using shortening contributes to a soft yet structured cookie that carries the maple glaze well.
Ingredients
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar packed
- 2 egg
- 1 tsp vanilla extract
- 3 cups oats quick-cooking
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
maple glaze
- 2 cups powdered sugar
- maple syrup
- 1/4 tsp maple extract optional
Instructions
- Preheat oven to 350F, do not grease your baking sheet.
- In a stand mixer or mixing bowl, cream shortening and sugars.
- Add eggs, one at at time, beating well after each addition. Beat in vanilla.
- Combine the remaining ingredients; gradually add to creamed mixture.
- Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Flatten lightly with a fork.
- Bake for 10-12 minutes or until lightly browned. After cooling on the pan for a couple of minutes, move to wire rack to cool completely.
- Let the cookies cool completely before you dip them, otherwise they may break in the process.
- Whisk the maple syrup into the sugar until it forms a glaze. Add enough syrup so that the glaze doesn't leave a trail when you lift the spoon and drizzle it down onto itself. Add the maple extract, if using. I like to transfer the glaze to a wide shallow bowl to make the cookie dipping easier.
- Dip each cookie straight down (head first) into the glaze and then lift straight up, letting some of the excess drip off. Turn the cookie upright and set on a rack to dry. Do a test cookie or two ~ if the glaze seems too thick, thin with a little water. If it's too thin, whisk in more sugar. You want the crackles to show through on the top of the cookie as it dries.
- Let the glaze set up before serving or storing.
Notes
- Bake a test cookie first to account for your oven's variations in temperature and pan type.
- Freshly grated nutmeg significantly improves the spiced flavor, so use it when possible.
- Ensure cookies are completely cooled before dipping to avoid breakage.
- Butter-flavored shortening like Crisco can be used to add subtle richness in place of regular shortening.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3dozen
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 157kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 110mg | 5% |
| Potassium | 29mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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