Day 5 of my 12 days of cookies: maple iced oatmeal cookies. These are made with Rodelle vanilla (heck, all of my cookies are made with Rodelle vanilla). You have to use the best in order to make the best.
In case you’re looking for more cookies to make for the holidays, Rodelle has a “Cookies with Rodelle” tab that features so many more delicious recipes! Come back to the page often since they’ll be updating it with more content for the rest of the month.
I la-la-love this combo. Oats and maple syrup? Yes, please. It’s like breakfast in a cookie. They’re chewy but have the ability to become crunchy with a little extra time in the oven. I should just make the icing and put it on top of all my cookies. The cookie alone is very simple and not overly sweet. The icing on top balances it out with just the right amount of sugar.
Instead of water in the icing, you can use food coloring to make the tops more festive. Green and red food coloring equal Christmas cookies!
Recipe from Pretty Plain Jane
Ingredients
- 2 cups quick cooking oats
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 2 sticks softened unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temp
- 1 tsp Rodelle vanilla
- 1 cup powdered sugar
- 3 tbsp maple syrup
- 1-3 tsp water, added as needed
Directions
- Preheat oven to 350F.
- Beat butter and sugars together. Add eggs and vanilla.
- Slowly stir in the flour, oats, baking soda, baking powder, nutmeg, cinnamon and salt.
- Drop balls of dough onto baking sheet, two inches apart.
- Bake for 9-12 minutes, until they are lightly golden.
- Once completely cooled, prepare your icing.
- Mix syrup into powdered sugar until a thick consistency is achieved, adding water in small amounts if the icing is too thick. You can dip the tops of the cookies or drizzle it on (like I did).
