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| PhotoCourtesy of La Kocinera |
Cranberry Oatmeal Cookies with Maple Syrup Glaze
[Recipe adapted from “Maple-Glazed Oatmeal Cookies”
from The Pastry Queen by Rebecca Rather]
Cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup maple syrup
1/2 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
3 cups old-fashioned, rolled oats
1 1/2 cups dried cranberries
Glaze
1 cup powdered sugar
3 tablespoons pure maple syrup
3-5 tablespoons heavy cream or milk
pinch of salt
Method
For the cookies: Preheat the oven to 350 degrees. Line a couple baking sheets with parchment paper.
Using a mixer fitted with the paddle attachment or a regular ol’ bowl and whisk, cream the butter, syrup, granulated sugar, and brown sugar until nice and fluffy. Add the eggs and beat until well combined. Add the flour, salt, baking soda, oats, and cranberries, mixing well.
Using an ice cream scoop or a spoon, drop golf ball sized portions of dough onto the baking sheets, keeping them about an inch apart. Bake for 7 to 10 minutes, unless you make abnormally huge cookies like I do, in which case, leave them in the oven for a few extra minutes.
For the glaze: Combine the powdered sugar, maple syrup, heavy cream, and salt in a medium bowl, whisking until well combined. If it’s too thick, add another splash of cream. If it’s too thin, add a bit more powdered sugar. If you dip a spoon into it, the glaze should slip off of it thickly, but easily.
Dip a spoon into the glaze and hold it over a cookie, allowing the glaze to drip off the spoon onto the cookie in a gentle stream. Go back and forth across the surface of the cookie in this manner, allowing the glaze to drizzle the top. Repeat with the rest of the cookies. If you prefer, you can also take a cookie and simply dip the top into the glaze.
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Many thnaks La Kocinera!
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