Let’s talk real life. My freshman year of college seems like one big blur of oatmeal. I ate nothing but oatmeal for breakfast, lunch, and dinner.
In case you hadn’t noticed, I really like to bake. But gosh, I hate to cook. There was a kitchen available in my dorm, but as a 17-year-old in a new state, it only seemed logical to me to stay in the comfort of my own room…with a microwave.
These cookies are capturing that sweet, oaty flavor that I enjoyed day after day. These soft brown sugar oatmeal cookies are topped with a strong flavored maple glaze to create the perfect combination of flavors. I always use pure maple syrup for full flavor, but you could play around with maple extract, or even other syrup flavors. This is your new breakfast cookie after all.
Maple and Brown Sugar Oatmeal Cookies
- 1/2 C Butter
- 1 Cup Brown Sugar
- 1 Egg
- 1 Tsp Pure Vanilla Extract
- 1 1/4 C Flour
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 C Oats
Preheat your oven to 350 degrees.
Cream the butter and brown sugar. Add the egg and extract and beat well. Add flour, baking soda, and salt, and beat until a soft dough forms. Stir in the oats. Drop by tablespoons full on to a greased cookie sheet.
Bake for 10-12 minutes until the edges begin to brown.
Let cool on wire racks. Once cooled, top cookies with maple glaze.
- 3 Tbsp Pure Maple Syrup
- 1 Tbsp Milk
- 1 1/4 C Powdered Sugar
Whisk together powdered sugar, pure maple syrup, and milk. Add more powdered sugar if necessary to reach your desired consistency.