Oatmeal Spice Cookies with Maple Glaze are soft and chewy cookies with the flavor of gingersnap cookies. Perfect for the holidays.
Lots Of Spice Flavor
Cinnamon, ginger, allspice, and cloves give these spice cookies that distinctive holiday flavor. Your kitchen will smell wonderful while they are baking. These big and chewy cookies have all the flavor of a gingersnap, but a much chewier and softer texture.
Christmas is just weeks away and we may not have our tree up or presents bought, but we have cookies. 🙂 I love all kinds of Christmas cookies, snowballs and chocolate crinkles being two of my favorites. But a cookie plate just can’t be a cookie plate without some type of spice cookie and these Oatmeal Spice Cookies are among my favorite.
The dough is flattened out a little on the cookie sheet to produce a big, thin cookie. Take them out of the oven when they still look undercooked. By the time they cool, they will be fully cooked, but still retain a wonderful soft texture.
Add some raisins if you like. (I don’t like :)) Some toasted chopped pecans add a buttery flavor and some contrast to the texture.
Once cooked, drizzle with a simple maple glaze for an extra yummy Christmas cookie.
I’ve found if I chop the raisins up into little pieces and add them to the batter, I love them in these cookies. If you are kind of iffy about raisins in your cookies, give this a try. You get a little additional flavor from the raisins, but not the texture of the raisins,
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- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup butter, softened
- 1 (16-ounce) package dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 cup chopped pecans, toasted
- 1/2 cup raisins, optional
- 1 1/2 cups confectioners’ sugar, sifted
- 3 tablespoons milk
- 2 tablespoons maple syrup
- pinch of cinnamon
- Preheat oven to 350 degrees. Lightly grease 2 baking sheets with cooking spray.
- In a medium bowl, stir together first 7 ingredients.
- Using an electric mixer, beat butter and sugar at medium speed until fluffy.
- Add eggs and vanilla, scraping down sides of bowl to mix evenly.
- With mixer on low, gradually add flour mixture. Beat just until blended.
- Stir in oats and chopped pecans and raisins if using.
- Drop dough by 1/4 cupfuls onto prepared baking sheets and flatten flightly with your hand.
- Bake 12 to 14 minutes. Cookies should NOT have browned around the edges and middle should look under-done. Cool for 2-3 minutes on baking sheets and remove to wire racks to cool completely. (You will have to cook in 2 batches to get all the cookie dough baked.)
- For glaze, combine all ingredients in a mixing bowl and beat with an electric mixer until smooth.
- Drizzle cooled cookies with glaze.
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Recipe Source: adapted from Coastal Living Cookbook.
Originally published Dec 7, 2013
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