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Maple Glazed Oatmeal Cookies, a classic chewy oatmeal cookie dipped in a rich maple glaze ~ bake them now, or freeze for the holidays, they're a keeper!


about 3 dozen

Total time

30 minutes




  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups quick-cooking oats
  • ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • maple glaze
  • 2 cups powdered sugar
  • maple syrup
  • ¼ tsp maple extract (optional)


  1. Set oven to 350F
  2. In a mixing bowl, cream shortening and sugars.
  3. Add eggs, one at at time, beating well after each addition. Beat in vanilla.
  4. Combine the remaining ingredients; gradually add to creamed mixture.
  5. Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Flatten lightly with a fork.
  6. Bake for 10-12 minutes or until lightly browned. After cooling a couple of minutes, move to wire rack to cool.
  7. Let the cookies cool completely before you dip them, otherwise they may break in the process.
  8. Whisk the maple syrup into the sugar until it forms a glaze. Add enough syrup so that the glaze doesn't leave a trail when you lift the spoon and drizzle it down onto itself. Add the maple extract, if using. I like to transfer the glaze to a wide shallow bowl to make the cookie dipping easier.
  9. Dip each cookie straight down (head first) into the glaze and then lift straight up, letting some of the excess drip off. Turn the cookie upright and set on a rack to dry. Do a test cookie or two ~ if the glaze seems to thick, thin with a little water. If it's too thin, whisk in more sugar. You want the crackles to show through on the top of the cookie.
  10. Let the glaze dry before serving or storing.
  11. View the recipe instructions at The View From the Great Island

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