Not your Every Day Oatmeal Cookies
From the kitchen of Maple Trout Lilli
Just the ticket for a cold, rainy day in April:
A jazzed-up maple cookie with a delectable maple glaze that is a rich compliment to this sweet spicy cookie. I kept the batter in the fridge and made a batch of 12 every day or so. This makes a lot of cookies. They were fresh, hot and delicious. – give them a try.
COOKIES
- 2 sticks unsalted butter
- 1 cup brown sugar
- 2 extra large eggs
- 1/4 cup ripe mashed banana
- 1 teaspoon vanilla
- 1 1/2 cups AP flour
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 3 cups rolled oats
- 1 cup raisins
GLAZE
- 2 tablespoons butter
- 1/4 cup Maple Syrup
- 3/4 cup powdered sugar
Preheat oven to 350 degrees.
In a mixer on low speed, cream butter and brown sugar; add eggs, banana, vanilla.
Sift flour and add baking soda, cinnamon, salt.
Combine with butter/sugar mixture and mix on low speed for 30 seconds.
Add oats and raisins and mix on medium speed for a minute. Try not to over mix.
Place batter in freezer for 15 minutes or fridge for an hour.
Using 1/4 measuring cup scoop batter onto a parchment lined or lightly buttered cookie sheet and bake for 8-12 minutes.
For GLAZE, melt butter and syrup over low heat until fully incorporated.
Remove from heat and add 3/4 cup powdered sugar.
Frost the cookies.
