Before pumpkin spice takes over, try out these Maple Glazed Oatmeal Cookies! They're soft and chewy, and easy to make! They smell like a warm and cozy fall morning in cookie form! Who needs candles when you have these cookies!?
These Maple Oatmeal Cookies are inspired by my Oatmeal Ice Cream Sandwich Cookies! This oatmeal cookie recipe creates soft and chewy cookies that are perfect for making into ice cream sandwiches or just eating all on their own!
The maple extract in this recipe makes it the perfect fall time dessert!
Jump to:
Why You'll Love This Recipe
These oatmeal cookies are soft and chewy, with the perfect amount of crunch from the pecans! This recipe is easy to make and perfect for that fall flavor without any pumpkin spice!
Maple Extract
To get that perfect maple flavor, I use maple extract for this recipe! If you can't find it, just leave it out and let the vanilla flavor these cookies. I don't recommend using maple syrup, since that will add extra sweetness to these cookies and can overwhelm the recipe!
You can find maple extract online or in speciality spice stores!
Best Oats to Use
For this recipe, and other baking recipes, I recommend using old fashioned oats. They're typically bigger than quick cooking oats which gives them a better texture in these cookies!
Ingredients
- Butter
- Brown Sugar
- Sugar
- Egg
- Vanilla
- Maple Extract
- Flour
- Baking Powder
- Cinnamon
- Oats
- Pecans
- Powdered Sugar
- Milk
See recipe below for all the details!
Step-By-Step Instructions
- Step 1: Combine butter, sugar, and brown sugar.
- Step 2: Then, add in maple extract, egg, and vanilla extract.
- Step 3: Mix in flour, baking powder, cinnamon, oats, and pecans.
- Step 4: Scoop and bake for about 15 minutes.
Hint: Leave about 2 inches of space between cookies so they bake evenly!
Variations and Substitutions
These Maple Glazed Oatmeal Cookies are perfect for fall days! But here are a few ways to make these cookies work for you!
- Dairy free - Feel free to use a dairy-free alternative with the milk and butter in this recipe!
- Nut-free - Leave out the pecans in case someone is sensitive to nut allergies!
- Vanilla Oats - if you can't find maple extract, you can leave it out and let the vanilla shine!
If you like a little fruit in your oatmeal, try out these Apple Cinnamon Oatmeal Cookies!
Equipment
Baking Sheet - Baking sheets are the best for baking cookies! I like to use a large baking sheet and leave about two inches of space between each cookie!
Cookie Scoop - For these cookies, I use a 2 ounce cookie scoop! I love to have multiple cookie scoop sizes! Here is a set similar to what I use!
Top tip
Pour the glaze over the cookies while they're still a bit warm! This helps the glaze coat the top of the cookies a little bit better!
Storage
- Room Temperature - Store in an airtight container for about 3-4 days in the pantry!
- Freezer - cover and freeze in an airtight container for about 2-3 months!
FAQ
Nope! If you don't want to add a glaze, you can leave it off! These cookies are delicious on their own!
Sure can! I used oat milk with my glaze and it worked out perfectly!
Cheers!
-Holly Michelle
If you loved this recipe, leave a five star rating below! Thanks for being here! Go follow on Instagram so you never miss a recipe!
Maple Glazed Oatmeal Cookie Recipe (with Brown Sugar)
Ingredients
- 1 stick Butter room temperature
- ½ cup Brown Sugar
- ½ cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ½ teaspoon Maple Extract
- 1 ¼ cups Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Cinnamon
- 1 ½ cups Oats
- ½ cup Pecans chopped
Glaze:
- 1 cup Powdered Sugar
- 3 tablespoons Milk
- ¼ teaspoon Maple Extract
- ½ teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees
- Add the butter, sugar, and brown sugar to a bowl. With the mixer on low, cream the butter and sugars together.1 stick Butter, ½ cup Brown Sugar, ½ cup Sugar
- Then add in egg, vanilla, and maple extract. Mix together until just combined.1 Egg, 1 teaspoon Vanilla, ½ teaspoon Maple Extract
- Then add in the flour, baking powder, and cinnamon. Using a spatula, begin to mix the dry ingredients in.1 ¼ cups Flour, ½ teaspoon Baking Powder, ½ teaspoon Cinnamon
- Add in the rolled oats and pecans. Stir to combine.1 ½ cups Oats, ½ cup Pecans
- Scoop cookie dough into 1-½ inch drops on a parchment-lined baking sheet.
- Bake for about 10-14 minutes. The edges will be slightly brown and they are puffed up! The might still be a little soft in the middle but they’ll firm up as they cool!
- While the cookies cool, make the glaze. In
- In a bowl, stir together powdered sugar, milk, vanilla, and maple extract.1 cup Powdered Sugar, 3 tablespoons Milk, ½ teaspoon Vanilla Extract, ¼ teaspoon Maple Extract
- Dip the top of the cookies in the glaze, then shake gently to remove excess, then let dry on a cooling rack.
- Serve and enjoy!
Deborah Millman
Yummy