Forget the grocery store if you want amazing Oatmeal Raisin Cookies! This time of year, as we start waking up to cooler temperatures, my brain starts thinking about cookies!
I’m telling you, even you non-oatmeal cookie lovers will love these fabulously chewy Oatmeal Raisin Cookies with Maple Glaze, a twist on a classic oatmeal cookie. Â They just might become one of your favorite holiday or any-time of year cookies! Â
The maple syrup flavored glaze really makes these one of the best homemade cookies you’ll make! I’ll be adding these to my neighbors’ holiday cookie bundle for sure! Real maple syrup adds a delicious warm touch and you’ll be hooked!
The Rich Flavor of Maple
They say, whoever they may be, that pumpkin and apple rule fall flavors, but I think rich maple flavor is just as special this time of year! I won’t even touch “maple flavored” syrup, I need the real deal if I’m looking to sweeten something like a cookie or my pancakes. These oatmeal raisin cookies are fabulous on their own, but even better with the maple glaze drizzled on top; it takes them from great to fabulous!
When you make the frosting, the recipe is written just right for a drizzled look on the cookies. Â My kids would opt for the entire cookie coated with it, but I prefer just a generous drizzle.
If you’re looking to glaze the whole cookie, you might just need to adjust the amount you make, maybe double and adjust the thickness slightly by adding in more powdered sugar.
Oatmeal Raisin Cookies Ingredients
- Flour- I use Organic All-Purpose Unbleached Flour.
- Butter- A full stick of softened unsalted butter.
- Baking Soda
- Sugar- I use organic cane sugar and prefer it instead of refined sugar.
- Brown Sugar- Either light or dark brown sugar is fine.
- Cinnamon
- Salt- I like to use sea salt, but kosher salt is fine as well.
- Maple syrup- In my opinion, only 100% pure maple syrup will do here! If you are really needing to make this recipe and don’t have maple syrup, than of course you can opt for maple extract, but I can not guarantee outcome or flavor of the finished cookies.
- Vanilla Extract– Pure vanilla extract.
- Egg- Just a couple whole Large raw eggs is all you need.
- Old Fashioned Rolled Oats- Old fashioned oats as apposed to quick cooking oats are best for this chewy oatmeal cookie recipe.
- Raisins– I like to use organic dark raisins, but golden raisins are fine as well.
Maple Glaze Ingredients
- Butter– Just a little for a touch of smooth rich flavor to compliment the sugar.
- Maple Syrup– I use 100% real maple syrup to flavor this cookie glaze. If you don’t have any, you can of course use maple extract, but I like using the real stuff.
- Powdered Sugar
- sea salt– Just a dash
Sharing is Caring
Whip up a big batch of these chewy cookies and share them with friends, family or even neighbors. Here’s my little two cents on cookies and human connection. Every year, without fail, I make big batches of my favorite cookies in about 4 different flavors and share them with my neighbors and some loved ones who live close by. I make a bag or box of them wrapped up in a bow with a holiday card and hand them out with the kids.
Sometimes that’s the only connection we have with the neighbors all year, but I think it’s a small gesture and connection that’s important especially in a time when many of us don’t connect with those that are physically close to us.
You feel good about it and they love it! Â Try it, if you never have, spread some joy to those around you, no matter who they are! Food is so important for creating connections with those around us.
If you love these cookies and share them with friends and family, I’d love to hear about it, either in the comments below or on Socials, @WholeMadeLiving!
Happy Baking!
Chewy Oatmeal Raisin Cookies with Maple Glaze
Ingredients
- 2 cups All- purpose unbleached flour
- 1 tsp. Baking Soda
- 1/2 tsp. Cinnamon
- 1/4 tsp. Sea salt
- 1/2 cup Butter unsalted, softened/room temperature
- 1/2 cup Maple syrup
- 1/2 cup White Sugar
- 1/4 cup Brown Sugar
- 1 large Egg
- 1.5 tsp Vanilla extract
- 2 cups Old Fashioned Rolled Oats
- 1 cup Raisins
Maple Glaze/Icing
- 3/4 cup Powdered Sugar
- 1/4 cup Maple Syrup
- 1 Tbsp. Butter melted
- dash Sea salt
Instructions
- Combine flour, baking soda, salt and cinnamon in a large mixing bowl.
- Beat butter, sugars and maple syrup till creamy with a hand or stand mixer about 2 minutes.
- Once it's creamed, add the vanilla and egg. Mix until combined.
- Now, add the wet ingredients to the flour mixture, scraping up every little bit, and mixing until most of it is mixed, doesn't need to be all at this point. I use a spatula, but you're welcome to use a mixer if you prefer.
- Fold in the oats and raisins. Mix now until thoroughly combined with no dry flour.
- Chill the cookie dough in the fridge for 15 minutes.
- While the dough is chilling, Line 2 baking sheets with parchment paper and Pre-heat your oven to 350 ℉.
- Once the dough is done chilling, go ahead and scoop out 1 Tbsp. sized balls onto the lined baking sheets leaving them as half dome scoops, separated about 2 inches apart. (For me, I fit about 18 cookies on each regular sized baking sheet)
- Chill the unbaked cookies now in the refrigerator for 15 minutes while you scoop out the remaining cookie dough onto the 2nd baking sheet.
- After the raw cookies have chilled, bake them, 1 baking sheet at a time if you don't have room in your oven side by side. Allow your 2nd baking sheet with raw cookie dough to chill while the first sheet is baking.
- Bake cookies for 12-13 minutes, or until the edges just start to brown. You don't want to over-bake. (Please keep in mind all ovens are different and there are many factors that effect the bake on cookies, so stay close by and watch them. If you're not sure, start checking them even with just the oven light at 10 mins.)
- Remove the baking sheet(s) from the oven and allow the cookies to cool on the baking sheet 5 minutes before transferring to a rack to cool completely.
Making the Maple Glaze/Icing (Glaze once the cookies are fully cooled to room temperature)
- Add all the glaze ingredients to a medium mixing bowl. I use a hand mixer, but you can use just a whisk or stand mixer and mix until fully combined and smooth.
- ***TIP: Do not toss out the parchment paper you baked on and use the cooled off lined baking sheet with a wire/cooling rack on top to glaze the cookies, as seen in the picture. This will make for super easy clean up for you after glazing! ***
- Go ahead and glaze immediately, no need to wait. You can use a fork, a spoon or whatever your preference for making a little drizzle all over the cookies.
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