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Maple Iced Oatmeal Cookies

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  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 2 1/2 dozen 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These Maple Iced Oatmeal Cookies are thick, soft, and chewy. You’ll love them too!


  • 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
  • 23 teaspoons water (start with two, then add more if needed)


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix oats, flour, baking powder, baking soda, salt, and nutmeg and set aside.
  3. 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.
  4. Gradually add dry ingredients to the wet ingredients and mix on low speed until a dough is formed.
  5. Using a 1 1/2 tablespoon sized scoop, drop balls of dough onto a Silpat or parchment lined baking sheet, nine per sheet.
  6. Bake for 9-10 minutes, then transfer to a cooling rack.


  1. 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.


  • Serving Size: 1 Cookie
  • Calories: 166
  • Sugar: 14g
  • Sodium: 103mg
  • Fat: 6.9g
  • Saturated Fat: 4.1g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0.3g
  • Carbohydrates: 24g
  • Fiber: 0.8g
  • Protein: 2.1g
  • Cholesterol: 29mg