I posted this recipe for Oatmeal Walnut Cookies with Maple Glaze back when I was interested in going to Anguilla. The cookies have nothing to do with Anguilla, but for some reason putting the book in the background seemed like a good idea. I really don’t know why because there is nothing tropical about the cookies — no pineapple, no coconut. It would have made more sense to put a Vermont guide book in the background.
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.
The maple glaze might be the best part of these cookies. I use it on all sorts of things including pound cakes, muffins and scones.
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.