I was thinking of cookie recipes to bake for for the holidays and bouncing ideas off Jackie while we were fulfilling online orders last Sunday. We got off on a tangent talking about how we used to eat Iced Oatmeal Cookies with our moms growing up. Those crunchy oatmeal cookies with a sheer icing on top, they came in a plastic package with rows of cookies. We were discussing what kind of cookies they were, shortbreads? What kind of oats did they have in them? Neither of us remembered seeing actual oats, so Jackie thought they might be finely ground within the cookie because we both remember them tasting like oatmeal. We probably could have Googled all our questions and found answers, but we were in the kitchen baking and just casually reminiscing.
Later I Googled our nostalgic cookies and found Jackie and I weren’t eating the same ones! Shocker seeing as we grew up on opposite ends of the country. Jackie’s were a brand named Mother’s while mine are still unknown, as I cannot find them on the internet. They came in a clear plastic container with three short rows of cookies. My mom loved these so much, that sometimes she’d rip open the plastic package right in the aisle of the market and we’d get to snack on them while we shopped. Even though we weren’t thinking of the same cookies, we both felt a connection to Iced Oatmeal Cookies. And, our conversation inspired these Maple Iced Oatmeal Cookies. I wanted to create something similar to the ones we both had as kids, but also make them with a little something more. The cookies themselves are not very sweet, so I added a sweet maple glaze. These are definitely better than any of the ones Jackie or I ate as a kid! These would be a great cookie to bring to a Holiday Cookie Swap or to leave out for Santa, as now I know why my mom always said Santa liked them.
Maple Iced Oatmeal Cookies | Makes 18 Cookies
- 1 stick (113 grams) organic salted butter, softened
- 85 grams (1/4 cup + 2 Tablespoons) organic cane sugar
- 1 ½ teaspoons organic vanilla extract
- 127 grams (1 cup) organic all purpose flour
- ¼ teaspoon organic cinnamon
- 15 grams (1 full organic honey graham cracker), like Annie’s Honey Grahams
- 50 grams (1/2 cup) organic rolled oats
- 71 grams (1/2 cup) organic powdered sugar, sifted
- 2 Tablespoons organic maple syrup
- 1 Tablespoon water
In a food processor, add the graham cracker and oats and process for about 1 minute or until it looks like a course powder. Add to a medium bowl.
Add the flour and cinnamon to the oat mixture and whisk together.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the flour mixture to the butter mixture and mix on low until combined into a smooth dough.
On a piece of plastic wrap, dump out the cookie dough and form into a log that is about 7 inch x 2 1/2 inch.
Preheat oven to 350 degrees. Line 1 cookie sheet with parchment paper.
Slice the cookie log into 1/4 inch thick pieces. Place onto prepared cookie sheet, spacing at least 1 inch apart.
Bake for 13 minutes. Allow to cool completely on cookie sheet.
To make the glaze: In a medium bowl, add the powdered sugar, maple syrup, and water and whisk together until a smooth, runny glaze forms.
Dip the tops of each cookie in the glaze and place back on the cookie sheet.
Let the glaze set before serving.
Store in a cool dry place.
High Altitude – Bake at 350 degrees for 12 minutes.