These Maple Oatmeal Cookies were created as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are my own. #BakeMagicMoments #CollectiveBias
These soft and chewy Maple Oatmeal Cookies can be filled with your favorite mix-ins! This cookie dough can be made in advance and frozen so you can have freshly baked cookies anytime!
I’m so excited about today’s post. I’ve got Maple Oatmeal Cookies made super simple with Reynolds Cookie Baking Sheets, and make-ahead cookie tips just in time for the holiday season. Let’s get to it!
First up, cookies! ‘Tis the season! Between cookie exchanges, baking with kids, and having the perfect dessert on hand for company, cookies are an easy and crowd pleasing dessert. Who doesn’t love a cookie?!
Today I’m sharing a recipe for Maple Oatmeal Cookies. These cookies are soft and chewy with a subtle maple flavor. You can fill them with whatever mix-ins you have in your pantry – chocolate chips, pecans, walnuts, raisins, dried cranberries, or toffee chips all work. Make them any flavor you like!
One of the things that I love about this recipe is that this cookie dough freezes beautifully. Portion the dough balls and freeze them, and you can bake them straight from the freezer for freshly baked cookies anytime! Last minute guests stop by? Need a sweet treat to reward one of your children (I do this often)? Want to get a head start on holiday baking? Frozen cookie dough is the way to go!
Most cookie dough can be portioned and frozen for a month or two. The important thing to remember is that the dough should be tightly sealed, and the dough balls should be firm when placed in a container so that they don’t stick together. For storage, I place the dough balls in a plastic container that has been lined with Reynolds Cookie Baking Sheets. I place a single layer of dough balls in the container, then layer additional dough with baking sheets between each layer. Once sealed, I place a note on the container stating the date, contents, baking time, and baking temperature.
When it is time to bake the cookies, all you have to do is line your baking sheets with Reynolds Cookie Baking Sheets, place the cookie dough on the sheets, and bake! Reynolds Cookie Baking Sheets are pre-cut parchment paper that fit right onto your cookie sheets. The parchment paper is non-stick, promotes even baking, and makes clean up a breeze. No cookie sheet to wash? I’m not arguing! I purchased my Reynolds Cookie Baking Sheets at Target, but they are available at many different retailers.
One of my favorite ways to make memories with my children is in the kitchen. I absolutely love having them at my side, helping to scoop, stir, and whisk (and occasionally spill chocolate chips all over the floor). 🙂 My childhood was filled with my mom’s oatmeal raisin cookies (my Dad’s favorite). I’m so pleased that my little ones enjoy this new and updated twist that I put on a family favorite. I hope you find time this holiday season to get into the kitchen with your loved ones. And trust me, you’ll never regret having a freezer filled with cookie dough.
How will you make memories in the kitchen this holiday season?
Maple Oatmeal Cookies and Make-Ahead Cookie Tips
- 3/4 cup unsalted butter softened
- 1 1/3 cups brown sugar packed
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups old fashioned oats
- 1 1/2 cups mix-ins optional (see note)
Using a hand mixer or stand mixer, beat butter and brown sugar for several minutes, until creamy. Add syrup and eggs and beat until combined, scraping the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add flour mixture to the wet ingredients, and beat until just combined. Add oats and beat until combined. Stir in mix-ins (if using).
Refrigerate the dough until firmed up and chilled, at least 2 hours (don't skip this step). Once chilled, scoop the dough into 1 1/2 tablespoon portions (I use a cookie scoop), then either freeze or bake immediately.
Place dough balls into a freezer safe container, layering Reynolds Cookie Baking Sheets between the layers of dough. Make sure your dough balls are chilled and fairly firm. Don't layer soft dough balls or they'll lose their shape and stick together. Seal tightly and freeze for up to two months.
Preheat oven to 350°F and line cookie sheets with Reynolds Cookie Baking Sheets. Place the dough balls 2 inches apart on prepared baking sheets. Lightly press down the top of each dough mound to flatten slightly. Bake refrigerated dough for about 10 minutes and frozen dough for about 13 minutes, until the edges are just beginning to turn golden brown and the centers still look a bit underdone (they will continue baking as they cool). Place the baking sheet on a rack to cool completely.
Mix-ins: chocolate chips (white or semisweet), nuts, raisins, dried cranberries, or toffee chips.
When using mix-ins I like to press a few of whatever I'm using onto the top of each dough ball (before freezing and baking), just to make them more noticeable.