Vanilla-Maple Oat Cookies

Ingredients

Cookies:

1 3/4 Cup All Purpose Flour

1 Tsp. Cinnamon

1/2 Tsp. Baking Powder

1/2 Tsp. Kosher Salt

1/2 Cup Unsalted Butter

1 Cup Granulated Sugar

1 Cup Light Brown Sugar

2 Large Eggs, at room temperature

3 Tbsp. Pure Maple Syrup

1 Tsp. Vanilla Extract

2 1/2 Cups Oats (Old Fashioned preferred, Instant is okay)

Glaze:

2 Cups Confectioners Sugar

3 Tbsp. Unsalted Butter

4 Tbsp. Whole Milk

2 Tsp. Vanilla Extract

Steps

Cookies:

1. Preheat the oven to 350 degrees F and adjust the rack to the middle position. Line two large baking sheets with silicone mats or parchment paper.

2. In a small bowl, whisk together the dry ingredients, (Flour, Cinnamon, Baking Powder, Salt), and set aside.

3. In the bowl of a stand mixer, beat the butter and sugars together with a paddle attachment at medium to medium-high speed until combined and fluffy, about 3-5 minutes.

4. One at a time, beat in the eggs at low speed until combined. Then add vanilla and maple syrup and stir to combine.

5. In two additions, mix in the dry ingredients and stir together at low speed until combined, stopping to scrape down the sides as necessary.

6. Add oats to the mixture and stir to fully combine. Remove the bowl from the mixer and stir the dough a few times with a rubber spatula to ensure everything is evenly distributed.

7. Using a 1/3 Cup scoop, form balls of dough and generally space each cookie apart on the prepared baking trays. (This recipe produces 10 cookies, so 5 cookies should fit on each tray!)

8. One sheet at a time, bake the cookies for 14-20 minutes, or until the edges are golden brown, turning the tray once halfway through.

9. Allow to cool almost completely before applying the glaze.

Glaze:

1. Sift the confectioners sugar into a medium sized bowl, set aside.

2. In a pot over medium heat or in a microwave safe bowl, melt the butter, then pour over the confectioners sugar.

3. Add milk and vanilla and whisk together until smooth. (If you want it thinner, add more milk until reaching a desired consistency.)

Assembly:

1. Once cookies are properly cooled, one by one dunk the tops of the cookies into the glaze and hold upside down briefly to drip off the excess.

2. Place back on the baking tray and allow glaze to set, about 30-60 minutes.

3. Enjoy!

Note:

1. This cookie would go great with a morning or afternoon cup of hot coffee or tea, especially if you happen to be in a log cabin in the pacific northwest next to a fireplace on a rainy day and you’ve had a lazy morning where all you’ve done is put on clothes, read a chapter of a book, and stared out the window to contemplate life’s biggest questions. Or, you know, just in your home on a normal occasion.