I made these cookies on a whim after being on Pinterest while I was hungry. Pinterest totally makes me do that sometimes. I will see a recipe that looks good and then suddenly have the urge to bake. Oddly, I can see something on Pinterest that says 10 Easy Ways to Flatten Your Abs and have no desire to exercise whatsoever. Funny how that works! After making this recipe a few times (my family loves them), and tweaking them a little each time, I decided I loved them so much I really needed to share them with you.
I love how much these look like those Mother’s Iced Oatmeal cookies I loved as a kid. They bake up much thicker, softer and chewier which makes them that much better.
You’ll get a little spice from the nutmeg, and I love the way the maple, dark brown sugar, and oats go so well together.
When you make these cookies (you know you want to), wait for the cookies to cool before you ice them so that it will set properly. Once they are cooled, hold the cookie upside down and gently and quickly “dab” the cookie into the icing to get that crackled look. Repeat the “dab” method as needed until you have just the right amount of icing. Be sure to let the icing fully harden before you stack and store them.
- 2 cups quick cooking oats
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup butter (2 sticks) softened
- 1 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup
- 2-3 teaspoons water (start with two, then add more if needed)
- Preheat oven to 350 degrees.
- In a medium bowl, mix oats, flour, baking powder, baking soda, salt, and nutmeg and set aside.
- In the bowl of an stand mixer, cream butter with dark brown sugar and regular granulated sugar on medium speed. Add eggs one at a time, and vanilla and mix.
- Gradually add dry ingredients to the wet ingredients and mix on low speed until a dough is formed.
- Using a 1 1/2 tablespoon sized scoop, drop balls of dough onto a Silpat or parchment lined baking sheet, nine per sheet.
- Bake for 9-10 minutes, then transfer to a cooling rack.
- In a small bowl, whisk together powdered sugar and maple syrup until you have a thick paste. Add 2 teaspoons of water and whisk. If the icing is too thick, add one more teaspoon of water. When cookies have cooled, quickly and gently dip the tops of the cookies. Maybe more of "dab" then a "dip" to get the crackled look. Let the icing harden for 1-2 hours before stacking.