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 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. I've also tested these with pastry flour. That works well too, but the cookies spread a little more.
Maple Glaze
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. This is a fairly clear glaze that firms as it stands. If you'd like it to be a little less sweet without using more sugar, stir 2 teaspoons of softened butter in before adding the cream.
Confectioner's Sugar & Starchy Taste
If you find the starchy taste of confectioners' sugar noticeable, try switching to an organic brand or one made with tapioca rather than cornstarch. You can also make your own confectioners' sugar my grinding 1 cup of sugar with ½ teaspoon of tapioca starch.
Recipe Updates
This recipe originally called for 2 teaspoons of baking soda, which made the cookies very brown. I recently swapped some of the baking soda for baking powder so that the cookies wouldn't brown so quickly but would still get a gentle lift.
Recipe
Oatmeal Walnut Cookies with Maple Glaze
Ingredients
Cookies
- 1 stick unsalted butter, cut into chunks and softened (114 grams)
- ¼ cup maple syrup (60 grams)
- ½ cup granulated sugar (100 grams)
- ¾ cup light brown sugar, very firmly packed (160 grams)
- 2 large eggs
- 1 ½ cups all purpose flour (200 grams)
- ½ teaspoon salt
- 1 ¼ teaspoons baking soda
- ½ teaspoon baking powder
- 3 cups old fashioned rolled oats (240 grams)
- 1 ½ cups dried cranberries (you can use less)
- 1 cup toasted and chopped walnuts or pecans
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons pure maple syrup
- 4 to 5 tablespoons heavy whipping cream
- 1 pinch of salt
- 1 tiny drop of maple flavoring optional
Instructions
- Preheat the oven to 350˚F. Line a couple of cookie sheets with parchment paper. If you plan on chilling the dough, hold off on this step.
- Beat the butter, syrup, and both sugars with an electric mixer. Add the eggs and beat on medium just until combined.
- Mix together the flour, salt, baking soda and baking powder, then add to the batter and stir until fully mixed. 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 or use a medium size cookie scoop. 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.
Katherine says
These were a hit! I made them for a friend that is due to give birth in 2 weeks. For a cookie - these seemed wholesome with the oatmeal and walnuts - so they fit the bill for my friend. She loved them. Thanks for another great recipe Anna!
Martha says
Anguilla is on my list of must visit places and now these cookies are on my growing list of must try cookie recipes. I first learned about anguilla in the Blanchard's cookbook - At Blanchard's Table: A Trip to the Beach.
It sounds like such a wonderful place. Have you been to the wesite, http://www.anguilla-beaches.com? It's a wealth of information.
However, as a New England girl at heart, your posted version of this cookie with cranberries and maple syrup sounds most appealing to me.
Jennifer says
These look wonderful! I love oatmeal and walnuts ^.^ I'll be sure to make these soon! Thanks for the great posts.
Emily says
I honeymooned in Anguilla 6 years ago. It is absolutely beautiful. We stayed at Cap Jaluca which was amazing. Ate fabulous food too..loved Blanchard's! The island is very secluded and quiet. In fact, we were there for a week and would have liked to have a little more to do. However, there are several islands close by. All in all perfect trip!
HeartofGlass says
Ooh--I used to be obsessed with the maple oat nut scone at Starbucks--this looks even better!
For maple, I like the 'homey' quality of just the walnuts. For a tropical version, however, I can see dried pineapple working....
Anna says
Janice, thanks for the book link! I will email you with some questions.
Janice says
Anna,
We got married on the beach (Rendezvous Bay) on Anguilla. I've been there probably about 8 times...LOVE IT!!!! I spend a month every year in the Caribbean and Anguilla remains my personal favourite.
BTW, when we first went to Anguilla the travel agent swore it didn't exist and then went on to say it must be one of those "new" Caribbean islands...LOL.
After all these years the name rings a much more familiar bell~but back in the day......
Bob and Melinda have written these 2 books:
http://www.blanchardsrestaurant.com/books.htm
Janice
Mail me if you have any questions
Jenna says
These look fantastic- I love using maple syrup in my baking!
Karen says
Thanks Anna,
I will try the extra flour. I thought of dividing the dough after I already added what I had.
Anna says
Just had another idea.
If you've made all the batter but haven't put the oats in, just divide what you've made in half, set half aside until you can get more oats, and add the 1 1/2 cups to the other portion.
Anna says
Hi Karen,
I think adding spooned and swept (don't pack the flour) 1 cup of flour would do the trick.
Don't scoop it into the cup, but rather fluff up the flour, spoon it into the cup and level it off.
Karen says
Help, I almost finished making these with Lyle's syrup in place of the maple syrup and realized I only have 1 1/2 cups oatmeal. I don't want to drag the kids to the store. Is there any way to salvage these?
Jessica says
Oh man, these look amazing! Thanks for sharing! =]
Carole Resnick says
In the market place in Barbados one of the seands, I forget which one, sells a set of 5 Caribbean flavors.
Katrina says
Ooh, they look good. I was hankerin' for oatmeal cookies today and flipped through one of my books--it's ALL oatmeal cookies, but didn't find anything I wanted, so I went with peanut butter. Yum to these. I like the Caribbean twist!