Oatmeal Maple Cookies with Maple Glaze

If you like oatmeal cereal with fruit and a little maple syrup for sweetness, you’ll love these cookies.  Big, generous rounds of oat-filled goodness, they’re chewy and full of sweet raisins.  A simple maple glaze adds a touch of sweetness, and dresses up what might otherwise be a rather plain cookie.  They are perfect with a glass of milk or a cup of tea on a chilly, almost-springtime afternoon.

 Oatmeal Maple Cookies
(makes 18 large or 24 small cookies)
1 1/2 cups (8 ounces) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
3 cups (9 ounces) rolled oats (not quick-cooking or instant)
3/4 cup (8 ounces) raisins (or dried cranberries or cherries)
3/4 cup (6 ounces) unsalted butter, softened
1/4 cup (2 ounces) pure maple syrup
1/2 cup (4 ounces) granulated sugar
3/4 packed cup (6 ounces) light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup (6 ounces) confectioners’ sugar
1/4 cup (2 ounces) pure maple syrup
1/4 cup (2 ounces) heavy cream
a pinch of kosher salt
Preheat the oven to 350F.  Line 2 baking sheets with parchment.  In a medium bowl, whisk together the flour, baking soda, and salt.  Add the oats and dried fruit and mix thoroughly.  Set aside.  In the bowl of an electric mixer, cream the butter, maple syrup, and both sugars on medium speed until well combined.  Beat in the eggs, one at a time, until evenly incorporated.  Stir in the vanilla.  Slowly add the dry ingredients, mixing only until they disappear.  Finish mixing with a rubber spatula.  For large cookies (about 4 inches across), portion the dough with a 1/4 cup measure.  Place 6 scoops of dough on each sheet, leaving 2 inches between each cookie. ( If you prefer smaller cookies, use a standard 2 tablespoon cookie scoop).  Bake the cookies for 12 to 15 minutes, or until they are golden brown.  Cool briefly on the baking sheets before transferring to wire racks to cool completely.  To make the glaze, put all the ingredients in a medium bowl and whisk until smooth.  If it seems too thick, add a little more cream.  Use a spoon to scoop a little icing onto the top of each cookie and use the back of the spoon to spread it around.  Allow the glaze to set for about 30 minutes.
(from “Piece of Cake” by David Muniz and David Lesniak)


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