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Oatmeal Cookies with Maple Icing
There are several people in my house who love oatmeal cookies. I usually make the traditional, raisin-filled cookies that are plumper and softer. These are a very similar recipe, but they do not have raisins and the texture is a little chewier. The maple icing on the cookies help to make them perfect for fall.
You will need ...
For the cookie
- Unsalted Butter, softened, 1 Cup
- Granulated Sugar, 1/3 Cup
- Brown Sugar, 1 2/3 Cup
- Eggs, 2
- Vanilla Extract, 2 tsp
- Molasses, 2 T
- Baking Soda, 1/2 tsp
- Baking Powder, 3/4 tsp
- Salt, 1/2 tsp
- Ground Cinnamon, 1 tsp
- Ground Nutmeg, 1/8 tsp
- Ground Cloves, 1/8 tsp
- All Purpose Flour, 2 1/4 Cup
- Oats, 2 Cups
For the icing
- Powdered Sugar
- Maple Syrup
- Milk
- Molasses
- Salt
Step One
In the bowl of a stand mixer, cream the butter and both sugars until smooth and fluffy (usually 2-3 minutes). Add in the eggs and vanilla extract. Mix until smooth and light. Add in the molasses and mix until combined.
Add in the baking soda, salt, and spices. Then add in the flour and mix just until combined. Finally, add in the oats and mix until combined. Cover and let the dough chill for about an hour in the refrigerator.
Step Two
Once the dough has chilled a bit, use a portion scoop or two spoons to scoop out the cookie dough into individual portions all of the same size. Place them on a parchment lined plate or baking sheet. Once all has been scooped, gently flatten out the scoops to create a disc shape. Then, place them in the freezer until its time to bake them off.
Step Three
Preheat the oven to 350 degrees F. Line the baking sheets with parchment paper. Place the cookie dough discs onto the parchment paper, leaving about a 2″ space between each cookie to account for possible spreading.
Bake the cookies for about 12-15 minutes, depending on the oven. Rotate the pans halfway through. Once the cookies stop looking wet in the center, they can come out of the oven. Let the cookies cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
Step Four
While the cookies are cooling, make the maple icing. In a medium sized bowl, whisk together the powdered sugar and salt. This will help to remove any lumps. Then, pour in the maple syrup and milk. Whisk until smooth. Next, add in the molasses and whisk to combine. The ideal consistency is similar to honey.
At this point, if you need to make the icing thicker, add powdered sugar a little at a time, mixing after each addition. If the icing needs to be thinned out, add in some milk a little at a time, mixing after each addition. Cover and reserve until the cookies are completely cool and ready to ice.
Once the icing has dried and hardened, you can store the cookies in an airtight container on the counter for 3-4 days. You can also keep them in the freezer for a few months. Enjoy!