1stick unsalted butterat room temperature (114 grams)
¼cupmaple syrup60 grams
½cupgranulated sugar96 grams
¾cupfirmly packed light brown sugar160 grams
2large eggs
½teaspoonsalt
2teaspoonsbaking soda
1 ½cupsall purpose flour202 grams
3cupsold fashioned rolled oats240 grams
1 ½cupsdried cranberries
1cuptoasted and chopped walnuts or pecans
Maple Glaze
1cuppowdered sugarsifted
3tablespoonspure maple syrup
4 to 5tablespoonsheavy whipping cream
Pinchof salt
tiny bit of maple flavoringoptional
Instructions
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.