"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."
Oatmeal Raisin Maple Bourbon Cookies with Maple Syrup Glaze
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Prep time 30mins
Cook time 12mins
Serves or Makes: 48 large cookies
Recipe Card
ingredients
- 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
Method
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.