Chewy, buttery, maple-y, pretty much perfect cookies, packed with oats and drizzled with a maple glaze. The whole thing will remind you of an Oatmeal Cream Pie, but somehow better — is that possible? And easier to create in no time flat!
Recipe credit goes to owlbbaking.com for her yummy recipe that I barely changed. It sat in my Pinterest account for months and then crooked its little finger at me — begging to be created in my kitchen. To say my family has enjoyed them is the understatement of the year. If you don’t have maple flavoring on-hand, now is a good time to order some up! It’s great to throw into lots of recipes to boost up your maple yum! But if you need these before you acquire it, just rely on the maple syrup in the glaze for your maple goodness.
Here’s how ya do it! Preheat your oven to 350 degrees. In a mixing bowl, mix 1 c. butter with 1 c. lightly packed dark brown sugar (light if that’s what you have), and 1 c. sugar.
Mix in one large egg, plus 1/2 tsp. maple flavoring and 1/2 tsp. vanilla. Use a full teaspoon of vanilla if you don’t have maple.
In a separate bowl, mix the following dry ingredients:
Mix the dry into the butter/sugar mixture until well combined. Add in 1 1/2 c. oats (either old-fashioned/rolled, or quick cook will work — I used a combination of both).
Line cookie sheets with parchment paper and use a scoop to create balls o’ dough about 2 T. in size. Give them lots of room to spread as they make a large, thin cookie. I fit 9 per sheet and got 2 sheets of cookies. Flatten them a bit and bake them for 11-13 minutes or just until the edges begin to turn golden brown. Cool completely and then move them to a wire rack over the parchment paper you baked with.
In a bowl, whisk 1 c. of sifted powdered sugar with 4 T. pure maple syrup. Add tiny bits of hot water until the glaze is a good drizzling consistency. Use a spoon to drizzle stripes of yum over the cooled cookies. Or, if you’re feeling extra fancy, pipe it on using a piping bag fitted with a small tip.
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