When it comes to cookies, chocolate chip and peanut butter are in heavy rotation around here. In fact my freezer is almost always stocked with the overflow from the endless batches of cookies that make it out of my kitchen. Every once in awhile, though, the same old flavors get boring and I decide to mix it up a bit. I feel like you can’t even choose between a really good chewy oatmeal cookie and a classic chocolate chip cookie. They’re each in a category of their own and certain times just call for one over the other.
There is a constant debate amongst my friends over whether the best cookies are soft and chewy or crisp and crunchy. We remain pretty divided, but everyone seemed to be a fan of these oatmeal cookies, even though they are definitely on the softer side of the spectrum. The addition of cinnamon, nutmeg and brown sugar makes these taste like fall in a bite. We can dream of fall in April, right? The maple glaze is the same glaze I use on my favorite coffee cake ever, so you know it has to be good. I love how the glaze hardens slightly once drizzled on the cookie, adding a slight crunch to every bite. Unfortunately, none of these made it to my freezer, but given that Mondays kind of call for warm homemade cookies, I may have to make a batch tonight.
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 1/2 sticks unsalted butter, melted and cooled
- 1 1/2 cups loosely packed brown sugar
- 1 egg + 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 3/4 cup powdered sugar
- 3-4 tbsp pure maple syrup
- Preheat oven to 350 degrees F. Place half of the oats in a food processor and pulse until the oats are chopped up. Combine pulsed oats with other half of oats in a bowl and add flour, baking soda, cinnamon, nutmeg and salt. Whisk together.
- In a large bowl, combine melted butter and brown sugar. Whisk in the egg and egg yolk, then the vanilla, until smooth and combined. Stir in the dry ingredients. Scoop the dough into balls, about 2 tablespoons each, and place on a baking sheet evenly spaced apart. Bake 12-14 minutes, or until edges are just slightly golden brown.
- While the cookies are cooling, make the icing. Combine the powdered sugar and maple syrup in a small bowl. Add water if necessary, a teaspoon at a time, until the icing is a pourable consistency. Use a small spoon to drizzle icing over cookies. Store cookies at room temperature for 5-6 days.