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Maple-Glazed Oatmeal Cookies
My oatmeal cookie recipe reflects a lifelong aversion
to raisins – thanks to an incident involving my big
brother and a rotten box of the shriveled fruit. I
substitute dried cranberries and add a touch of maple
syrup to both the cookie dough and the icing.
Yield: About 4 dozen
Cookies
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1/2 cup (1 stick) unsalted butter, at room temperature
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1/4 cup pure maple syrup
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1/2 cup granulated sugar
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3/4 cup firmly packed golden brown sugar
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2 large eggs
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1 1/2 cups all purpose flour
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1/4 teaspoon salt
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2 teaspoons baking soda
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3 cups old-fashioned rolled oats
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1 1/2 cups dried cranberries
Maple Glaze
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1 cup powdered sugar, sifted
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3 tablespoons pure maple syrup
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4 to 5 tablespoons heavy whipping cream or milk
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Pinch of salt
To make the cookies: Preheat the oven to 350˚F.
Line baking sheets with parchment paper or silicone mats,
or grease generously with butter or cooking spray. Using
a mixer fitted with a paddle attachment, cream the butter,
syrup, and both sugars in a large bowl on medium-high
speed. Add the eggs and beat on medium-high until
thoroughly combined. Add the flour, salt, baking soda,
oats, and cranberries and mix on medium-low speed until
combined.
Using a 1 3/4-inch scoop, drop golf ball-size mounds of
dough onto the prepared baking sheets, spacing them about
1 inch apart. Lightly press the dough down to flatten
each cookie slightly. Bake for 7 to 10 minutes, then
transfer to racks to cool completely.
To make the glaze: Combine the sugar, maple syrup,
4 tablespoons cream, and salt in a medium bowl. Whisk
until smooth. If it looks too thick, add another
tablespoon of cream. Dip the tops of the cooled cookies
into the glaze and set them on waxed paper. The glaze
will harden in approximately 30 minutes.
Tip: Do not mistake inexpensive pancake syrup for
the real thing. Real maple syrup is made from the sap of
maple trees. It takes a whole lot of raw sap to make just
a little maple syrup, which makes it relatively
expensive. Accept no substitutes; your taste buds are
worth it.
Recipe from
The Pastry Queen:
Royally
Good Recipes from the Texas Hill Country’s Rather Sweet
Bakery and Café
By Rebecca Rather with Alison Oresman (Ten Speed Press;
September 2004; $29.95/Hardcover; ISBN: 1-58008-562-8) |
