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This Maple Glazed Oatmeal Cookies recipe makes the best chewy oatmeal cookies you’ve ever had in your life! It’s made with the perfect blend of hearty oats and warm spices, all topped with a delectable maple glaze that takes these cookies to the next level.
The combination of brown sugar, cinnamon, and old-fashioned oats creates a classic cookie with a rich, rustic texture that feels like a cozy hug in every bite. Whether you’re baking for a fall gathering or just craving a little sweetness with your afternoon coffee, these cookies will hit the spot. (And if you’re in a full-on chocolate mood instead, my chocolate brownie cookies scratch that itch.)
Plus since my Crumbl Iced Oatmeal Cookies is so loved, I figured I had to share a similar version that was more fall inspired hence the maple syrup flavors in this one. It is perfect enjoyed with a tall glass of milk, with a cup of hot tea or coffee, or next to a homemade maple latte if you want to lean all the way into the maple.
Quick Look: The Best Maple Glazed Oatmeal Cookies Recipe
- 🍪 What it is: Chewy brown sugar oatmeal cookies with cinnamon, finished with a pure maple glaze.
- ⭐ Why it works: Maple extract carries the maple flavor into the cookie itself, not just the glaze.
- 💛 Why you’ll love it: A cozy fall twist on my much-loved Crumbl iced oatmeal cookies.
- ⚠️ What to watch for: Glaze only once fully cooled, or it melts off and soaks in.
- ❄️ Make ahead: Dough keeps 2 days in the fridge; baked cookies freeze unglazed up to 3 months.
Table of Contents
Why you need to make this maple-glazed oatmeal cookie recipe!
- These perfect cookies need only a handful of simple ingredients you can easily find at the grocery store.
- They’re a great addition to the happiest time of year: the holidays! I like boxing them up with my almond thumbprint cookies for an easy cookie tray.
- It’s the tastiest way to bring some fall flavor into your household, right alongside my apple cinnamon oatmeal cookies.
Key Ingredients
Here are the ingredients you will need to make these iced maple oatmeal cookies. Scroll down to the recipe card at the bottom of the page for detailed ingredient measurements.
For the Chewy Cookies
- Butter: Use unsalted so we can add the salt in separately later on.
- Light Brown Sugar: adds sweetness along with a hint of molasses flavor and texture which contributes to the chewiness of the cookies.
- Granulated Sugar: delivers the sweetness and helps the cookies achieve a slightly crisp edge.
- Egg: binds the ingredients together and gives the cookies their structure.
- Vanilla Extract: adds a touch of subtle and complementary flavor.
- All-Purpose Flour: forms the base of the dough, giving the cookies structure and stability.
- Baking Soda: helps the cookies rise and achieve an airy texture.
- Ground Cinnamon: adds warmth and spice.
- Salt: balances out the sweetness while enhancing the flavors of the other ingredients.
- Old Fashioned Oats: gives the cookies a chewy, rustic feel and provides texture and heartiness.
- Maple Extract: gives a stronger maple flavor.
- Cornstarch: helps with texture.
For the Maple Glaze Recipe
- Powdered Sugar: serves as the base of the glaze.
- Unsalted Butter: adds richness and helps create a velvety consistency in the glaze. You will also want the butter to be melted.
- Pure Maple Syrup: provides a natural sweetness and distinct maple flavor that complements the cookies. It’s the same syrup I use in the frosting for my Crumbl maple cinnamon roll cookies.
- Milk: thins the glaze to the desired consistency.
How to make this maple glazed oatmeal cookies recipe
Here is how to make the maple brown sugar oatmeal cookie recipe. Scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- Preheat your oven and line a cookie sheet with parchment paper or a non-stick baking mat.
- In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract, blending well.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Slowly incorporate the dry ingredients into the wet ingredients, stirring until just combined. Fold in the oats.
- Use a 1/4-cup cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool to room temperature.
- In a small bowl, whisk together the powdered sugar, melted butter, and maple syrup. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency.
- Drizzle the maple icing over the cooled cookies and allow it to set before serving.
Expert Tips
- Soften the butter, don’t melt it. It should hold a fingerprint but not look shiny or greasy. Butter that’s too warm makes the dough spread into flat, thin cookies instead of thick and chewy ones.
- Spoon and level your flour. Scooping straight from the bag packs in extra flour and gives you dry, cakey cookies. Spoon it into the cup and sweep off the top.
- Use pure maple syrup. Pancake syrup is mostly corn syrup with flavoring, and you’ll taste the difference, especially in the glaze where the maple really shines.
- Don’t skip the maple extract. Maple syrup on its own bakes out a lot in the oven. The extract is what keeps that maple flavor front and center in the cookie itself, so the glaze isn’t doing all the work.
- Chill the dough if your kitchen is warm. If the dough feels soft and sticky, chill it for 30 minutes before scooping. It helps the cookies hold their shape and bake up thicker.
- Pull them when the edges are golden. The centers should still look a little soft and underdone. They finish setting on the hot baking sheet, and that’s the secret to a chewy middle!!
- Glaze only once they’re completely cool. Warm cookies melt the glaze right off, and it soaks in instead of setting into that pretty maple layer. Patience pays off here.
- Making them gluten-free? One of my readers made these with a 1:1 gluten-free flour and certified gluten-free oats, then rested the dough in the fridge overnight before baking. Gluten-free flour needs extra time to absorb the moisture, so that rest keeps the cookies from turning grainy or crumbly. Such a great tip!
Frequently Asked Questions – FAQ
To store, place your cookies into an airtight container or Ziplock bag. They can stay on the kitchen counter for up to 4 days, or in the fridge for up to a week.
Yes, you can freeze the baked cookies without the glaze for up to 3 months. When you’re ready to enjoy them, thaw and add the glaze fresh. This is exactly how I get ahead on holiday baking, same as with my cranberry oatmeal cookies.
Yes, but the texture will be a little different, so I don’t personally recommend it. Old-fashioned oats give a heartier, chewier texture, while quick-cooking oats will make the cookies softer and less textured. If you want the classic no-glaze version, my original Quaker oatmeal cookie recipe is the one to bookmark.
If the glaze is too thin, add more powdered sugar, a tablespoon at a time, until you reach the desired consistency. If it’s too thick, thin it out with a little more milk.
Absolutely! You can make the dough in advance and refrigerate it for up to 2 days, or freeze it for later use. You can also store the baked cookies in an airtight container for up to 5 days. I keep my walnut chocolate chip cookie dough in the freezer the same way so there’s always something ready to bake.
More Maple Recipe Favorites
If you tried these Maple Glazed Oatmeal Cookies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments! I love hearing from you!
Maple Glazed Oatmeal Cookies
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened 1 stick
- 1/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/3 cups old-fashioned oats
For the Maple Glaze:
- 1 cup powdered sugar
- 1 tablespoon unsalted butter melted
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk as needed for consistency
Instructions
For the Cookies:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a Silpat baking mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.1/2 cup unsalted butter, softened, 1/3 cup brown sugar, 1/3 cup granulated sugar
- Beat in the egg, maple syrup, maple extract, and vanilla extract until well combined.1 large egg, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon maple extract
- In a separate bowl, whisk together the flour, cornstarch, baking soda, cinnamon, oats, and salt.1 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1 1/3 cups old-fashioned oats
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Using a large cookie scoop (1/4 cup), scoop the cookie dough and place it on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar, melted butter, and maple syrup. Add milk, one tablespoon at a time, until you reach your desired consistency.1 cup powdered sugar, 1 tablespoon unsalted butter, 2 tablespoons pure maple syrup, 1-2 tablespoons milk
- Drizzle the maple glaze over the cooled cookies or dip the top of each cookie into the glaze, allow it to drip a little before placing it back onto the pan. Let the glaze set before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for my husband and they’re FANTASTIC!! I’m celiac so I made them gluten free by using King Arthur GF Measure for Measure GF flour and gluten free oats! Only difference made was I allowed the dough to rest overnight in the fridge before baking the next day. Thats the key to amazing GF cookies is allowing the dough to rest 24 hours. GF flour takes longer to absorb liquids and this prevents your cookie from getting grainy and falling apart!
Thanks again definitely is a keeper! I’ve made 6 of your recipes so far all gluten free and have been amazing
Thanks for the helpful tip! You just taught me something 🙂