Oatmeal Raisin Maple Bourbon Cookies with Maple Syrup Glaze
"Oatmeal Raisin Maple Bourbon Cookies with Maple Syrup Glaze is mom’s old-fashioned homemade Christmas cookie with a modern upgrade of pure Vermont maple syrup. Yes it’s a mouthful to say, but the recipe is easy to make, and I guarantee that these chewy mouthfuls will be a Christmas gift for your taste buds."
-- @spoonabilities


Prep time 30mins
Cook time 12mins
Serves or Makes: 48 large cookies


  • 1 1/ 2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/ 2 teaspoons salt
  • 1/ 4 teaspoons cinnamon
  • 1/ 2 teaspoons allspice
  • 1 cup butter
  • 1 cup packed down brown sugar
  • 2/ 13 cups Pure Vermont Bourbon Maple Syrup
  • 2 each Eggs
  • 2 teaspoon vanilla extract
  • 3 cups regular rolled oats
  • 1 1/ 2 cups raisings
  • 5 tablespoon Pure Vermont Vanilla Maple Syrup
  • 1 1/ 2 cups powdered sugar
  • 1/ 2 teaspoons vanilla extract


  • Step 1

    Preheat oven to 375°F.

  • Step 2

    Sift together flour, baking soda, salt, cinnamon, and all spice.

  • Step 3

    In a large bowl or stand mixer, beat butter on medium for about 30 seconds.

  • Step 4

    Add brown sugar, maple syrup, eggs, and 2 teaSpoons vanilla. Beat on medium for about 2 minutes, scraping the sides as needed.

  • Step 5

    On low setting, mix in flour mixture. Then stir in oats and raisins.

  • Step 6

    Using a teaSpoon or medium ice cream scoop, drop cookie dough 2 inches apart on an ungreased cookie sheet.

  • Step 7

    Bake 10-12 minutes until edges are set and centers are still a little soft.

  • Step 8

    Cool 2-3 minutes on the cookie sheet, then remove cookies on to a wire rack to cool completely.

  • Step 9

    When cookies are cool, in a bowl stir together powdered sugar, maple syrup, and the remaining 1/2 teaSpoon of vanilla.5 Start with 1 cup of powdered sugar and add more sugar until you reach the desired consistency. Drizzle over cooled cookies.

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