Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 7 Ratings

Your usual raisin-oatmeal cookies just got a big upgrade! Add a drizzle of maple syrup to the dough, and finish each cookie with a sweet maple syrup glaze.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

30 mins
12 mins
42 mins
30 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium 30 seconds. Add brown sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in 1/3 cup maple syrup, egg, and 1 tsp. of the vanilla. Beat in flour on low. Stir in oats and raisins.

  • Drop dough by teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 12 minutes or until edges are set and centers are still soft. Cool 2 minutes on cookie sheet. Remove; cool on wire rack.

  • In a small bowl stir together powdered sugar, the 3 Tbsp. maple syrup, and the remaining 1/2 tsp. vanilla. If necessary, add a milk or water, 1/2 tsp. at a time, to desired consistency. Drizzle over cooled cookies.


If using regular oats, use an additional 1/4 cup all-purpose flour.

To Store

Place cookies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.

Nutrition Facts

112 calories; fat 4g; cholesterol 14mg; saturated fat 2g; carbohydrates 20g; mono fat 1g; insoluble fiber 1g; sugars 13g; protein 1g; vitamin a 103.6IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 8.1mcg; sodium 69mg; potassium 69mg; calcium 15mg; iron 0.5mg.