Best Oatmeal Maple Cookies Recipes

MAPLE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.

MAPLE-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
• Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)

BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
• Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
• Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
• Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
• To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.

MAPLE-WALNUT OATMEAL COOKIES

Steps:

• Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside.
• In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts.
• Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly.
• Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.

MAPLE RAISIN OATMEAL COOKIES

Steps:

• In a bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture. Stir in oats and raisins. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

OATMEAL RAISIN MAPLE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In mixing bowl place vanilla, eggs, banana, sugar and butter, cream together on low speed (mixture will look a little curdled). Turn off mixer and add flour, baking soda, cinnamon, salt, raisins and oats. Slowly turn on mixer, keeping on a low speed, until all flour has disappeared in to the batter. Make sure not to over mix the cookies.
• 3. Place batter in freezer for 15 minutes. After 15 minutes using an ice cream scoop, you insert batter onto cookie sheets and bake for 8-12 minutes or until golden are golden brown. I make my cookies medium or large size.
• 4. For GLAZE: In a small microwave safe bowl microwave 2 tablespoons butter and syrup for 1 minute or until butter is melted. Add 1 cup powder sugar and whisk in to syrup butter until sugar is completely dissolved. Pour 1-2 tbsp of glaze over each cookie or just add in the middle of the cookie.

MAPLE BROWN SUGAR OATMEAL COOKIES

Steps:

• In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
• In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
• Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.

MAPLE WALNUT OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder and b. soda together in a small bowl. Set aside Combine butter, maple syrup and maple sugar and beat with an electric mixer on medium speed until creamed together Add eggs to butter/sugar mixture and beat until smooth and creamy Combine oats, chopped walnuts and chocolate chips together and add to wet ingredients and mix all ingredients well Stir in dry ingredients and coat flour with all ingredients to make a dough that comes away from the sides of the bowl Roll small amounts of dough into a ball placing 2 inches apart on parchment paper Bake in preheated oven for 10 minutes until lightly browned Remove from oven and place on wire rack to cool completely before storing away in a container

MAPLE OATMEAL RAISIN COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees F and line two baking sheets. In a bowl blend flour, baking soda and cinnamon together. Set aside. Using your stand mixer, beat butter and sugar until creamy. Add the egg and maple syrup. Slowly add in the dry ingredients until a sticky dough forms. Add raisins and oats and fold into batter. Drop about a teaspoon full of batter on each cookie sheet. Should make about 24 cookies. Bake for 8-10 minutes or until lightly golden. Transfer to a cooling rack and enjoy!

MAPLE CRANBERRY OATMEAL COOKIES

Steps:

• Position a rack in the middle of the oven --
• Preheat the oven to 350*.
• Line two baking sheets with parchment paper.
• Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed,beat the butter, brown sugar, and the granulated sugar until smoothly blended -- about 1 minute --
• Stop the mixer and scrape down sides of bowl as needed during mixing.
• On low speed, add the eggs, maple syrup, and vanilla and mix until blended -- about 1 minute.
• Mix in the flour mixture to incorporate it.
• Mix it in the oatmeal, then the cranberries.
• Using an ice cream scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
• Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
• Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

MAPLE RAISIN OATMEAL COOKIES

Steps:

• In a bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine flour, baking soda, cinnamon, and salt; gradually add to creamed mixture. Stir in oats and raisins.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350F for 10-12 minutes or until golden brown. Remove to wire racks to cool.

MAPLE OATMEAL RAISIN COOKIES

Steps:

• 1. Preheat oven to 350 degrees F and line two baking sheets. In a bowl blend flour, baking soda and cinnamon together. Set aside. Using your stand mixer, beat butter and sugar until creamy. Add the egg and maple syrup. Slowly add in the dry ingredients until a sticky dough forms. Add raisins and oats and fold into batter. Drop about a teaspoon full of batter on each cookie sheet. Should make about 24 cookies. Bake for 8-10 minutes or until lightly golden. Transfer to a cooling rack and enjoy!

MAPLE & BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Microwave each Smart Ones™ Maple & Brown Sugar Oatmeal according to package instructions. Allow oatmeal to cool. In a clean mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and old fashioned rolled oats. Set these ingredients aside. In a large clean mixing bowl, using a whisk or hand blender, cream butter, sugar, and brown sugar together. Add egg and whisk until ingredients are well incorporated. Add both Smart Ones™ Maple & Brown Sugar Oatmeal cups to the wet ingredients and mix until well incorporated. Add the dry ingredients to the wet mixture. Whisk until all ingredients are well incorporated. Using a teaspoon, drop cookies onto nonstick baking sheet leaving 1/2-inch between each cookie dough drop. Bake cookies at 350°F for 15 minutes or until cookies are completely baked. Serve warm and enjoy!

OATMEAL MAPLE COOKIES

Steps:

• Preheat your oven to about 375 degrees, Farenheit.
• First, mix the flour and oatmeal in a medium-sized bowl.
• Then, mix the butter and brown sugar in a smaller bowl.
• You should do this by hand so that the butter softens.
• After they have formed a nice, sweet, delectable slime, beat the egg in a measuring cup and add to the smaller bowl.
• Mix these well.
• After you have done this, add the wet ingredients to the bowl of dry ones.
• Again, mix these well.
• If it is too sticky (and it will be rather sticky no matter what-- this is a good thing), add a little more oatmeal.
• But not flour.
• We're done with the flour so using any more would ruin the integrity of the recipe.
• I promise.
• After it is about the right consistency, add a couple of drops of your maple extract.
• When this is complete, use a couple of forks to form a ball in the bowl.
• Then, on a lightly greased cookie sheet, use the forks to form little balls about an inch in diameter.
• It might take a few cookie sheets, but I usually get about eighteen or twenty cookies.
• You should leave each batch in for about 7-9 minutes, then let them cool on a counter or something of the like.
• they will still look like they aren't done yet, but this is only because of the large amount of butter glistening in the dough.
• After the cookies have cooled a few minutes, use a spatula to gently pry them from the pan.
• Eat while warm, they are nice and buttery.

MAPLE WALNUT OATMEAL COOKIES RECIPE - (4.2/5)

Steps:

• Preheat oven to 300 degrees fahrenheit. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside. In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts. Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly. Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.

MAPLE-WALNUT OATMEAL COOKIES

Steps:

• Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside.
• In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts.
• Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly.
• Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.

OATMEAL MAPLE COOKIES

Steps:

• Beat the butter, brown sugar and egg until creamy, add syrup and zests.
• Mix all dry ingredients with raisins, add mixture to egg mixture.
• Drop by teaspoon onto cookie sheet two inches apart.
• Cook at 375 for 6 to 8 minutes.

OATMEAL MAPLE COOKIES

Steps:

• Preheat oven to 350°F. Place oats in a medium saucepan and toast over medium-high heat, stirring frequently, until oats are slightly golden and fragrant, about 3 minutes. Remove from heat and stir in flour, cinnamon, nutmeg and salt. In a separate bowl, whisk together maple syrup, oil and vanilla until combined. Add maple mixture to oat mixture and stir to combine completely. The dough will be warm. Drop by rounded teaspoonfuls onto a parchment-lined baking sheet. Gently flatten dough with wet fingers and bake until golden brown, about 15 minutes. Cool cookies on a wire rack, then store them in an airtight container.