Spring is the time of year that maple syrup is being harvested here in the Northeast and Canada. Of course, many companies process maple syrup and sell it in grocery stores. But I wanted a good maple syrup that would complement the oatmeal. So I went searching.
Maple Syrup
I am the first to admit I do not know a lot about maple syrup or which brands are the best, so I turned to a friend in New England for advice since he processes his own maple syrup.
My friend's wife does a lot of baking, and she told me some of the best maple syrup that she has used was processed in Canada.
I knew I did not want syrup from the first sap run since it is usually lighter in taste and color. So I settled on Escuminac Great Harvest. Escuminac Great Harvest received a 2-star Award at the 2019 Great Taste Award UK. Suppose to be great on a waffle, fruit salad, oatmeal, yogurt, etc.
It may be a little hard to find right now since it is maple syrup season, but it should be restocking soon.
Ingredients for Cookies and Icing
Oatmeal Cookies
- 1 cup Butter unsalted room temperature
- ½ cup Sugar white
- 1 cup Dark Brown Sugar
- 2 Eggs room temperature
- 2 teaspoons Vanilla Extract
- 1-½ Tablespoons Pure maple syrup
- 2 cups Old Fashioned oats
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1-½ teaspoon Ground cinnamon
- ½ teaspoon Nutmeg
Icing
- 2 cups Powdered sugar*
- ½ teaspoon Vanilla Extract
- 3 Tablespoon Milk
Easy Oatmeal Cookies
These cookies are an oldie but goodie cookie that has been around for quite a while. If you are in the mood for making oatmeal cookies, I have a few you might like to try, everything in the bowl oatmeal cookies and soft oatmeal with dates and walnut cookies. Oatmeal cookies are easy to make and oh so good to eat!!!
Making Oatmeal Cookies
Using a food processer breaks down the old-fashioned oats, so your cookies do not have big flakes of oats in them when you take a bite. So pour your oats into the food processer and pulse 9-11 times, but I would not do more, or you will have oat flour.
Whole oats before pulsing.
This is how the oats will look after ten pulses with the food processer.
Weigh your flour, baking soda, salt, cinnamon, nutmeg, and whisk to blend. Add the oats and whisk again to coat the oats.
Weigh the dark brown and white sugars and set them aside.
In a mixer bowl, cream the butter for a minute. Add the sugars and mix for 3 minutes. Scrape down the bowl sides, add the vanilla extract and maple syrup, and blend. Now you want to add one egg at a time and incorporate.
Scrape down the side, turn your mixer to a low speed, and add the flour and oats mixture. Mix for a minute or two until the flour has been incorporated into the rest of the cookie dough. Cover and refrigerate for 45 minutes.
Take a medium cookie scooper and add twelve scoops to a parchment cover sheet pan. Bake at 350°F (175°C or 180°C) for 10-12 minutes. After pulling the cookies from the oven, leave them on the sheet pan for a minute or two before moving them to a cooling rack.
Icing for Cookies
Wait until your cookies have cooled completely before making the icing.
Weigh the powdered sugar, add the vanilla extract, and add two tablespoons of the milk. If it is too thick, add another tablespoon of milk. You will have to be the judge if you need the fourth tablespoon or not.
Place the cookie top down into the icing, pull it out, and place it on the cooling rack.
Dip the top of the cookie into the icing.
Pulling the cookie up, so the icing only attaches to the raised part of the top of the cookie.
It will take a couple of hours for the icing to set completely. Enjoy!
Storage
These will keep in a container with a lid for a week. Oats can dry out cookies fast. If your cookies seem too crunchy add a piece of bread to the container overnight and it will help soften the cookies.
Recipe
Iced Oatmeal Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
Oatmeal Cookies
- 1 cup (227 g) Butter unsalted room temperature
- ½ cup (100 g) Sugar white
- 1 cup (220 g) Dark Brown Sugar
- 2 (2) Eggs room temperature
- 2 teaspoons (2 teaspoons) Vanilla Extract
- 1-½ Tablespoons (1.5 Tablespoons) Pure maple syrup
- 2 cups (162 g) Old Fashioned oats
- 2 cups (250 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking soda
- 1-½ teaspoon (0.5 teaspoon) Ground cinnamon
- ½ teaspoon (0.5 teaspoon) Nutmeg
Icing
- 2 cups (240 g) Powdered sugar
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 3 Tablespoon (3 Tablespoon) Milk
Instructions
Oatmeal Cookies
- Add the oats to a food processer and pulse 10 times. The pulsing with a food processer will give you a range of sizes for your oats. Next, add the oats to a big bowl. In another bowl, weigh or measure the dark brown and white sugars and set this bowl aside. Finally, weigh or measure the flour, baking soda, salt, cinnamon, nutmeg, and then add the oats to this bowl. Whisk all of these together.
- In a stand or handheld mixer, add the butter and mix for about a minute. Next, add the sugars and mix the sugars for about 3 minutes at a medium speed. At this point, I scrape down the sides and add the vanilla extract and the maple syrup. Next, add one egg at a time and mix until everything is blended. Finally, turn the mixer down to a low speed and gradually add the flour oats mixture. Try not to over mix. Cover and refrigerate for 45 minutes.
- Add 12 scoops to a parchment-lined cookie sheet pan using a medium cookie scooper. Bake at 350°F (175°C or 180°C) for 10-12 minutes. They will be soft when they come out of the oven but leave them on the cookie sheet pan for a couple of minutes before moving them to a cooling rack. Cookies should be completely cooled before adding the icing.
Icing
- Since I am not using a mixer to make the icing, I sift the powdered sugar. Add the sifted powdered sugar, the vanilla extract, and 2 tablespoons of milk and mix with a spoon or fork. If the icing is too thick, add another tablespoon of milk. You will have to be the judge on how thick you want your icing. But if you need to thin the consistency add a little more milk. Only add a little more at a time.
- Take a cookie and dip the top into the bowl with the icing. You only want the icing to coat the top. Return the cookie to the cooling rack and repeat for all the cookies. It takes a couple of hours for the icing to set to where you can stack them into a container. Enjoy!
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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