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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.


  • 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


  • 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.