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Home » Cookies » Maple Oatmeal Cookies

Maple Oatmeal Cookies

Published: Oct 18, 2021 · Modified: Sep 19, 2022 by Allison · 31 Comments

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No boring oatmeal cookies here! These soft and chewy oatmeal cookies are flavored with maple and brown sugar and topped with brown butter maple icing. Serve alongside a cup of coffee, tea, or milk and enjoy!

Confession: I don’t really love oatmeal cookies. They’re either too dry, too heavy, or lacking flavor. I can always go for sprinkle cookies, brownie cookies, or M&M Cookies, but I just don’t crave an oatmeal cookie with the same passion. Until now!

Pile of oatmeal cookies topped with maple icing on a blue and white tray.

Introducing an oatmeal cookie to get excited about. These cookies are super chewy, flavored with maple syrup, and topped with an incredible brown butter maple icing!

I also use this recipe for inspiration for our homemade Oatmeal Cream Pies. They are so good!

Jump to:
  • Why you’ll love this recipe
  • Recipe trick
  • Ingredient spotlight: maple extract
  • Recipe tips
  • Serving and storage
  • More cookie recipes
  • Recipe

Why you’ll love this recipe

Texture – Soft and chewy all throughout with a creamy icing on top. 

Flavor – Brown butter, brown sugar, and maple – so good!

Ease – Although this recipe does require a food processor (more on this below) the recipe is still very easy. The dough comes together in minutes. 

Stack of maple oatmeal cookies surrounded by oats and a spoon filled with syrup.

Recipe trick

This recipe starts by pulsing the oats in a food processor. This extra step is totally worth it (I promise!). It ensures that the oats are finely ground and makes the cookies really soft and chewy.

Collage of oatmeal cookie dough in a large glass bowl and oatmeal cookie dough balls on a baking sheet.

Ingredient spotlight: maple extract

In order to get a noticeable maple flavor this recipe uses maple extract (in addition to maple syrup). You can find maple extract in the spice aisle of the grocery store. Note: maple extract is much stronger than vanilla extract so you will use less. A little goes a long way!

Love maple? Try our Maple Snickerdoodles!

Recipe tips

  • Butter should be softened but still cool to the touch.
  • Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes clean-up a breeze.
  • Use a cookie scoop for evenly sized cookies. My go-to cookie scoop is 1-½ tablespoons.
  • Underbake the cookies. You should remove these cookies from the oven when the edges are just set but the centers are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
  • Once the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
  • Let the cookies cool completely before adding icing.
Stack of maple oatmeal cookies surrounded by oats and a spoon filled with syrup.

Serving and storage

Store tightly covered at cool room temperature and serve within 3 days. Cookies can be frozen up to 3 months (with or without icing). If you plan on freezing them with icing I recommend placing the cookies in a single layer and freezing briefly (just until the icing hardens) then layering and double wrapping them for freshness.

More cookie recipes

  • Hot Chocolate Cookies
  • Brown Butter Cookies
  • Christmas Cookies
  • Monster Cookies
  • S’mores Cookies
  • Espresso Chocolate Chip Cookies

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Recipe

Pile of oatmeal cookies topped with brown maple icing.

Maple Oatmeal Cookies

Soft and chewy oatmeal cookies flavored with maple and brown sugar and topped with brown butter maple icing.
5 from 7 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: Dessert
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill time: 30 minutes
Total Time: 1 hour
Servings: 16
Calories: 209kcal
Author: Allison – Celebrating Sweets

Ingredients

Cookies:

  • 1½ cups quick oats
  • 1 cup all purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened but still cool
  • ⅔ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 tablespoons pure maple syrup
  • ½ teaspoon maple extract
  • ¼ cup finely chopped pecans, optional

Icing:

  • 2 tablespoons unsalted butter
  • ⅔ cup powdered sugar, sifted if lumpy
  • 1-2 tablsepoons pure maple syrup
  • 1-2 tablespoons half and half, cream, or milk
  • 2 drops maple extract

Instructions

Cookies:

  • In a food processor, pulse the oats several times, until broken down but not powdery. Add flour, cinnamon, baking soda, and salt and pulse a few more times until combined.
  • Using a hand mixer or stand mixer fitted with the paddle attachment., beat butter, brown sugar, and granulated until creamy and combined. Add egg, syrup, and extract and beat until combined, scraping the sides and bottom of the bowl as necessary. Add the dry ingredients and pecans (if using) and beat until fully combined. Transfer the bowl to the refrigerator to chill for 30 minutes.
  • Preheat oven to 350°F with a rack in the upper third and lower third of the oven. Line two baking sheets with parchment paper.
  • Following the 30 minute chill time, scoop the dough into 1½ tablespoon balls (I use a cookie scoop) and place a couple inches apart on the baking sheet. If you'd like your cookies on the thinner side you can flatten the dough balls just a bit to encourage spreading (see more in the notes).
  • Bake for 9-11 minutes, until the edges are set but the center is still underdone (the cookies will still be fairly light). Place the baking sheets on wire racks and allow the cookies to cool completely, they will firm up as they cool.

Icing:

  • Place the butter in a saucepan set over medium-low heat. Cook, stirring occasionally, until browned bits form on the bottom of the pan and the butter begins to turn golden and smell nutty. Immediately transfer into a bowl along with any accumulated brown bits. Cool for about 5 minutes. Whisk in powdered sugar, 1 tablespoon syrup, 1 tablespoon milk, and maple extract. Whisk vigorously, until smooth and combined. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin. Drizzle or spread the icing onto the cooled cookies. Allow the icing to firm up a bit before serving.

Notes

Note:
Because the oats will begin to absorb some of the wet ingredients the amount that your cookies spread will depend on a few factors. 1) How long the dough chills 2) How wet/dry your environment is. If you notice that the cookies are not spreading as much as you’d like you can flatten the dough balls prior to baking. If they’re spreading too much (unlikely) you can chill the dough longer.
Tips:
  • Underbake the cookies. You should remove these cookies from the oven when the edges are just set but the centers are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
  • Once the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Serving and storage:
Store tightly covered at cool room temperature and serve within 3 days. Cookies can be frozen up to 3 months (with or without icing). If you plan on freezing them with icing I recommend placing the cookies in a single layer and freezing briefly (just until the icing hardens) then layering and double wrapping them for freshness.

Nutrition

Calories: 209kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 62mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

Recipe updated October 2021.

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Comments

  1. Aida@TheCraftingFoodie

    November 12, 2015 at 6:37 pm

    Allison, these look delicious! I love that you used maple syrup, and that there are so many options for mix ins 🙂

    Reply
    • Celebrating Sweets

      November 12, 2015 at 8:09 pm

      Thanks, Aida!

      Reply
  2. Cynthia Banwart

    August 26, 2017 at 5:40 pm

    I love the idea of the syrup and I use the Reynolds Baking Sheets every time I make cookies, which is often. These things are the greatest invention. No cutting of parchment paper equals no waste. And, you just slide the entire sheet off the pan with the baked cookies and you’re ready to slide another one on. They can be used for more than one batch too so it’s not wasteful there either.

    Reply
  3. Teri

    February 18, 2018 at 8:17 am

    5 stars
    I made these cookies yesterday with raisins and pecans! They are so moist and delicious with a hint of maple!

    Reply
  4. KM Boisvert

    September 12, 2019 at 4:27 am

    I couldn’t really taste the maple. And I didn’t like that the cookies are not dense. Any suggestions??Other than that they were very delicious ! ??Also, I mixed in the dark chocolate chips along with the dark chocolate chunks. ??

    Reply
    • Celebrating Sweets

      September 15, 2019 at 1:26 pm

      I don’t have any suggestions for making them more dense (possibly increasing the flour and/or oats), I’d have to play around with it to know for sure. As for the maple flavor, you can try using “grade b” maple syrup as it has a much stronger flavor, or you can add 1/4 teaspoon maple extract to the dough. Thanks for stopping by!

      Reply
  5. Liz

    October 18, 2021 at 11:04 am

    5 stars
    I loooove oatmeal cookies and these maple oatmeal cookies are the perfect way to satisfy my sweet tooth! Thanks for the recipe!

    Reply
    • Allison

      October 18, 2021 at 12:09 pm

      You’re welcome!

      Reply
  6. Ashley

    October 18, 2021 at 2:16 pm

    5 stars
    My kids loved making these and they are so delicious. Yum!

    Reply
  7. Cathy

    December 20, 2022 at 6:50 pm

    5 stars
    I just finished making these cookies. I have made many different kinds for Christmas. But these I love, they’re my favorite. I had to make them gluten free because I have Celiac disease. I used gf quick oats and King Arthur Measure to Measure flour. You’d never know they’re gluten free. Thanks a million times for such a wonderful recipe!!! The browned butter maple frosting just makes thrm even better!

    Reply
    • Allison

      December 22, 2022 at 6:30 am

      I’m glad you enjoyed them! Thanks for stopping by. 🙂

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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