I’m obsessed with Anguilla today. Has anyone been? That has nothing to do with today’s cookie, but I am in the process of collecting as much information as possible on the subject. I’ll probably collect information for about a year so there’s plenty of time.
Now on to business. Here’s today’s cookie recipe. These are very good – not too sweet without the glaze, but on the sweet side of “good” with it. I wanted my cookies to be puffier so I used bleached all purpose flour (as opposed to unbleached) which in my experience seems to make cookies and cakes rise more. If you use unbleached, you’ll get a great cookies but they might be slightly flatter.
Oatmeal-Walnut Cookies with Maple Glaze
1 stick unsalted butter, at room temperature (114 grams)
1/4 cup maple syrup (60 grams)
1/2 cup granulated sugar (96 grams)
3/4 cup firmly packed light brown sugar (160 grams)
2 large eggs
1/2 teaspoon salt
2 teaspoons baking soda
1 1/2 cups all purpose flour (202 grams)
3 cups old fashioned rolled oats (240 grams)
1 1/2 cups dried cranberries
1 cup toasted and chopped walnuts or pecans
1 cup powdered sugar, sifted
3 tablespoons pure maple syrup
4 to 5 tablespoons heavy whipping cream
Pinch of salt
tiny bit of maple flavoring (optional)
Preheat the oven to 350˚F. Line a couple of cookie sheets with parchment paper.
Beat the butter, syrup, and both sugars with an electric mixer. Add the eggs and beat on medium just until combined. Stir in the soda and salt, scraping sides of bowl well, then stir the flour in by hand. Stir in the oats, cranberries and nuts. At this point, you can chill the dough or move directly to baking.
Shape dough into balls a little larger than a golf ball. Arrange on parchment lined cookie sheets spacing 2 ½ inches apart and bake on center rack for 10-15 minutes or until cookies appear brown around the edges.
Let cool on a wire rack. Whisk or beat together the glaze ingredients and drizzle over cooled cookies.
Makes about 3 ½ dozen