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Maple Oatmeal Cookies - Soft and chewy oatmeal cookies with a subtle maple flavor. Add your favorite mix-ins! This cookie dough freezes beautifully so that you can have freshly baked cookies anytime!
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5 from 2 votes

Maple Oatmeal Cookies and Make-Ahead Cookie Tips

Soft and chewy Maple Oatmeal Cookies that can be filled with your favorite mix-ins: chocolate chips, raisins, nuts, dried cranberries, or toffee chips. This cookie dough can be made in advance and frozen so that you can have freshly baked cookies anytime!
Course Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 24
Calories 237kcal

Ingredients

  • 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)

Instructions

  • 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.

To freeze:

  • 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.

Bake:

  • 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.

Notes

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.

Nutrition

Calories: 237kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 112mg | Potassium: 77mg | Fiber: 1g | Sugar: 23g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg