Recipes

[FunkyHulaGirl]

Maple-Glazed Oatmeal Chocolate Chip Cookies
adapted from The Pastry Queen by Rebecca Rather

Cookies
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup maple syrup
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, at room temperature
3 cups old-fashioned rolled oats
3/4 cup mini chocolate chips

Maple Glaze
1 cup confectioners' sugar
3 tablespoons maple syrup
5 tablespoons heavy cream
pinch salt

Preheat oven to 350 F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, maple syrup, and both sugars on medium speed until light and fluffy, about 2-3 minutes. Add the eggs and beat until well combined. With the mixer on low, add the dry ingredients in two additions, beating just until combined. Mix in the oats and the chocolate chips until evenly distributed.

Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 9-10 minutes (rotating the baking sheets halfway through if you're doing both at once) or until the edges of the cookies are set (the centers may look underdone - don't overbake!). Transfer the baking sheets to wire racks and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough.

When the cookies have completely cooled, make the glaze: Whisk the confectioners' sugar, maple syrup, heavy cream, and salt together in a medium bowl. (If you want to adjust the consistency, thin by adding 1 teaspoon heavy cream or thicken by adding 1 tablespoon of confectioners' sugar at a time.) Drizzle the glaze over the cookies; allow the glaze to set before serving or storing (it should only take about 15 minutes).

Makes about 4 dozen cookies