I think oatmeal cookies have an air of 'adulthood' since they tend to be chocolate-less and they really do improve with age. I like a crunchy edge on my cookies in general but oatmeal cookies need to be chewy and packed full of flavour so I found a few recipes online that add in copious amounts of cinnamon/nutmeg/ginger to give that hearty taste.
I found 2 recipes sources that have similar elements to them and I cross referenced those with the oatmeal creme pies I made a few weeks ago to come up with these beauties which are finished with a really simple maple syrup glaze which just sets them off nicely. The flavours are slightly more suited to Autumn but you already know I have a love affair with cinnamon so I don't let a pesky thing like 28c weather stop me baking...!
Again, I use my trusty ice cream scoop to shape these cookies and they are the perfect size. I left them overnight before trying one and the flavours were just wonderful.
Probably not one for the kids but if you love some spiced oatmeal then please give these a try and let me know how you get on!
Spiced oatmeal cookies with maple syrup drizzle
- 225g unsalted butter, melted and cooled
- 225g caster sugar
- 100g dark brown sugar
- 2 medium eggs at room temperature
- 180g plain oats
- 250g plain flour
- 2tsp ground cinnamon
- 1/2 tsp nutmeg (or ginger depending on how spicy you want them!)
- 1tsp table salt
- 1tsp bicarbonate of soda
- 1tablespoon baking powder
- 125g icing sugar
- 90ml maple syrup (add more as needed to achieve pouring consistency)
- Preheat oven to 350/180c and line baking trays with greaseproof paper.
- Put oats into blender and blend for approx 10-15secs until slightly ground. Not too fine as you want to see some full size oats in your cookies!
- Whisk together oats, flour, salt, spices, baking powder,and bicarbonate of soda until mixed. Set aside.
- In large mixing bowl mix cooled melted butter with sugars. Mix until combined and then add eggs one at a time.
- Add dry mix to wet mix and stir until combined. The dough will appear slightly sticky so refrigerate for one hour to make it more manageable.
- Remove dough from fridge and using an ice cream scoop, scoop onto baking sheet with approx 2" between each cookie (they will spread) I got about 6 on a standard baking tray.
- Bake for 12-14mins until the edges go very slightly brown. Remove from oven and cool on baking tray. They are very fragile whilst hot so allow them to cool fully before attempting to remove them from the tray.
- To make glaze mix together icing sugar and maple syrup. I used Frank's maple syrup which is quite 'liquidy' so if you're using a thicker consistency syrup then you might want to add more. Test the consistency by drizzling from the back of the spoon and it should disappear into the bowl after a few seconds.
- Drizzle glaze over cooled cookies and store in an airtight container. These get better with age so by day 2 they are perfect!