Maple Iced Oatmeal Cookies make a great cookie for fall baking. Get the recipe below.
Recipe by Mimi Council.
Maple Iced Oatmeal Cookies
1/2 cup (113 grams) organic salted butter, softened
85 grams (1/4 cup plus 2 tablespoons) organic cane sugar
1 1/2 teaspoons organic vanilla extract
127 grams (1 cup) organic all purpose flour
1/4 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
Method To make the dough: 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. Refrigerate overnight.
Preheat the oven to 350°F. 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 or until set. 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 for up to 7 days.
High Altitude – Bake at 350°F for 12 minutes or until set.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!