Oatmeal Raisin Maple Bourbon Cookies with Maple Syrup Glaze is mom’s old-fashioned homemade Christmas cookie with a modern upgrade of pure Vermont maple syrup. Yes it’s a mouthful to say, but the recipe is easy to make, and I guarantee that these chewy mouthfuls will be a Christmas gift for your taste buds. Read on to learn about quick cooking vs. regular oats, chewy vs. cakey cookies, and one of Oprah’s favorite things. Did you know allspice is not a combination of three other spices?
Hello. Thank you for being here. Today I want to share with you a new cookie recipe that I’ve never made before, sort of... For years and years I make four standard Christmas cookies from scratch; Almond Crescents, Chocolate Chip, Peanut Butter, and Oatmeal Raisin. They are all homemade recipes I stole from my mom Genie, and made some slight adjustments over the years to make them better and better. During the last few years I even wrote about the three ingredients that make the Cookie, and also published the Best Peanut Butter Cookie Recipe because my nephew Nick asked me to send him the recipe for this awesome holiday dessert. Even after all this I never shared my oatmeal raisin cookie recipe, and today I am sharing it with a couple big twists, re-imagined as Oatmeal Raisin Maple Bourbon Cookies.
Old Fashioned Oatmeal Raisin Cookies get a Modern Upgrade
Every December I would make old-fashioned oatmeal raisin cookies for my friends and family as part of their annual “cookie package.” This year I updated and upgraded the cookies using pure Vermont maple syrup from Mount Mansfield Maple. They are one of our new producers, and I have to tell you that their syrups are thick and delicious, and come in a number of barrel aged flavors. The resulting cookie I made from scratch this year?... Oatmeal Raisin Maple Bourbon Cookies with Maple Glaze. Yes, it’s a mouthful to say, and I guarantee that these homemade chewy mouthfuls will be a Christmas gift for your taste buds. As a side note, I never made a cookie with a glaze or icing before. You’ll notice from the photographs that I may not have drizzled the glaze on very well, but it sure tastes fabulous.
Some Ingredient notes about Oatmeal Raisin Maple Bourbon Cookies
When I make a recipe, I am always writing little notes for myself for the next time... little improvements or efficiencies. It’s part of my nature to always be looking for the easier, more efficient way of doing things. You will also notice from the recipe card below that there are “a lot of steps.” That’s because I really like to have each step on its own line. I hate those recipes that claim “only 3 easy steps” and then each step has about 6-7 instructions in them, and you need to remember where you are in the paragraph of the step to do the next sub-step. So don’t be scared when you see all the steps below. Now some notes about the ingredients.
Warm those eggs and butter please
First thing to do when you are preparing to make these Oatmeal Raisin Maple Bourbon Cookies, and most baked goods, is to take your butter and eggs out of the refrigerator. For the best results, you want eggs and butter to be at room temperature before you start the mixing process. This mean letting them sit for a few hours while you get the rest of your ingredients together. I like to use this extra time to both measure out my ingredients into separate little bowls, and make myself a cocktail.
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How quick are your oats?
Most of us who eat oatmeal in the morning are eating “quick cooking” oats without even knowing there is a difference, although if you are making “overnight oats,” you probably know there is a difference. I doubt many people would wait the extra time in the morning for regular oats to cook. It’s like no self-respecting Southerner would admit to making instant grits, but are they really all waiting an hour to cook regular grits? I digress.
This recipe calls for regular rolled oats. That being said, you can use quick cooking oats if that is what you have. If you do, use a half cup less flour. Essentially the difference between regular rolled oats and quick cooking oats is that the quick cooking oats are smaller pieces. If you ever have regular oats and want quick cooking oats, just put them in the food processor and grind them up to at least half the size. If you want to know more about the difference between old-fashioned oats, rolled oats, steel-cut oats, quick cooking oats, as well as how to make Chocolate Oatmeal with Honey & Hazelnut, check out the recipe I just dropped there. :)
Pure Vermont Maple Syrup Takes the Oatmeal Raisin Cookies Over the Top
The new, modern, upgraded secret of these homemade oatmeal raisin cookies is two different flavors of Pure Vermont Maple Syrup. Earlier this year we invited a new producer to join the Spoonabilities family. Mount Mansfield Maple is a family owned company providing 100% pure Vermont maple syrups with nothing added and nothing removed. In addition to their pure version, they have several organic barrel-aged and infused flavors including:
- Bourbon Barrel-Aged
- Gin Barrel-Aged
- Rye Whiskey Barrel-Aged
- Vanilla Bean infused
- Cinnamon Stick Infused
- Coffee Bean infused
Here’s a video clip about the coffee bean infused syrup, and how it is on Oprah’s Favorite Things List:
For these cookies, I use the Organic Bourbon Barrel-Aged Maple Syrup as a wonderful addition to the cookie batter, and the Vanilla Bean Infused Syrup for the maple drizzle on top. I highly recommend these high quality organic syrups. We had a bottle of the bourbon maple syrup open already because we used it for the Cherry Pumpkin Scones with Blood Orange Maple Syrup Glaze, and since our motto is “No Jars Left Behind,” using it up for this dessert recipe was a no-brainer. Of course now I have to buy some more.
Let me say a word about the maple drizzle. The high quality syrups from Mount Mansfield are thick and rich. If you decide to use regular store bought syrup, you may need to add more powdered sugar to compensate for the thinness of the products. I recommend starting with 1 cup of powdered sugar, and keep adding more sugar until you reach the desired thickness. That being said, take a look at the ingredients on the back of the “syrup” you want to use. You may be surprised to find out that it’s not really maple syrup at all. Then come on back and order this real, pure Vermont syrup from the sweet section of our online pantry.
Do you like Chewy or Cakey Cookies?
With the addition of the bourbon barrel aged maple syrup, these cookies are more moist and chewy than the traditional oatmeal raisin cookies that I’ve made in the past. If you like your cookies less on the chewy side and more on the cakey side, add an additional half cup of flour to the batter.
To Allspice or to “Tri-Spice”
I’ve seen a number of oatmeal raisin cookie recipes use allspice, and I’ve also seen that if you don’t have allspice, you can substitute cinnamon, cloves, and nutmeg. Mom’s original recipe uses cinnamon, cloves, and nutmeg and that is what I’m using for this Oatmeal Raisin Maple Bourbon Cookie recipe. But you are definitely able to use allspice if you don’t have the other three. That being said, up until making this recipe, I thought that allspice WAS just a jar with a mixture of cinnamon, cloves, and nutmeg. Not true. Allspice is actually a single spice made from dried berries of the allspice tree (Pimenta dioica) which is native to Jamaica. Thanks to “What is Allspice?” for clearing that up for us.
Baking Oatmeal Raisin Maple Bourbon Cookies
Making the cookie batter is pretty standard and easy. Follow the recipe card to beat the butter, mix in your wet ingredients, and then add your dry ingredients. A few notes to help you and your oatmeal raisin maple bourbon cookies have an easy, fun, stress-free experience:
- When you put the cookie dough on the baking sheets, you can use a teaspoon, but I use a medium ice cream scoop. It goes so much faster and you don’t get your fingers all messy.
- You’ll get 48 cookies from this recipe using the ice cream scoop, but you can get more if you make them smaller. The cookies spread when baking so it’s okay.
- Bake each batch for minimum of 10 minutes and then check on them. I leave them in the oven for 12-13 minutes. They could be left in for longer. Don’t be afraid that the edges are turning brown at 10 minutes. Keep them in until they are fully cooked, but not burnt. The maple syrup and brown sugar will cause them to look brown and you may think they are overdone already. They are not. Let them finish.
- When you take them out of the oven, let them rest in the baking pan for 3-4 minutes, then transfer them to cooling racks. If you wait past 3-4 minutes before moving the cookies off the baking sheet, they WILL stick to the pan.
You can do this, Yes you can!
Thank you for reading this far. Lastly, I just want to give you a word of encouragement. Although the name of this cookie recipe, Oatmeal Raisin Maple Bourbon Cookies with Maple Syrup Glaze, is very long, making this homemade cookie recipe is very easy. Don’t be scared by the name or the number of steps in the recipe card. You will find it very, very easy to make. The only bad part is once you and your family and friends taste them, they will disappear very, very quickly.
Want More Recipes with Maple Syrup?
- Maple Cheesecake Bars with Maple Bourbon Drizzle
- Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
- Salted Maple Pie
- Pumpkin Magic Cake with Vermont Maple Syrup Glaze
So, will you make these homemade cookies? I want to know in the comments below. If you do make them I would love to know what you thought and if you have any suggestions to make them even better. And if this recipe meets your standards, please share it with your social media friends as well. We are on Facebook, Instagram, and Pinterest. We would love to hear from you there as well.
Geoffrey, Carlos’s cookie making / cookie eating monsterPrint
Oatmeal Raisin Maple Bourbon Cookies with Maple Syrup Glaze is an old-fashioned homemade Christmas cookie with a modern upgrade of pure Vermont maple syrup. Be sure to read all the numbered notes for an easy, stress-free experience. Also in the recipe post learn about quick cooking vs. regular oats, chewy vs. cakey cookies, and one of Oprah’s favorite things. And do you know what allspice really is?
For the Cookies:
- 1+½ cups all-purpose flour1
- 1 teaSpoon baking soda
- ½ teaSpoon salt
- ¼ teaSpoon cinnamon
- ½ teaSpoon allspice2
- 1 cup butter3 (2 sticks)
- 1 cup brown sugar, packed down
- ⅔ cup Pure Vermont Bourbon Maple Syrup Click to order from our online pantry
- 2 eggs3
- 2 teaSpoons vanilla extract
- 3 cups regular rolled oats4
- 1+½ cups raisins
For the Maple Glaze:
- 5 TableSpoons Pure Vermont Vanilla Maple Syrup Click to order from our online pantry
- 1+½ to 2 cups powdered sugar5
- ½ teaSpoon vanilla extract
- Preheat oven to 375°F.
- Sift together flour, baking soda, salt, cinnamon, and all spice.
- In a large bowl or stand mixer, beat butter on medium for about 30 seconds.
- Add brown sugar, maple syrup, eggs, and 2 teaSpoons vanilla. Beat on medium for about 2 minutes, scraping the sides as needed.
- On low setting, mix in flour mixture. Then stir in oats and raisins.
- Using a teaSpoon or medium ice cream scoop, drop cookie dough 2 inches apart on an ungreased cookie sheet.
- Bake 10-12 minutes until edges are set and centers are still a little soft.6
- Cool 2-3 minutes on cookie sheet, then remove cookies on to a wire rack to cool completely.7
- When cookies are cool, in a bowl stir together powdered sugar, maple syrup, and the remaining ½ teaSpoon of vanilla.5 Start with 1 cup of powdered sugar and add more sugar until you reach the desired consistency. Drizzle over cooled cookies.
- These cookies are moist. If you want a more cakey cookie, add an additional ½ cup flour
- If you prefer, or don’t have Allspice, substitute ¼ teaSpoon each of cinnamon, cloves, and nutmeg
- For best results, butter and eggs should be at room temperature
- If using quick cooking (1-minute) oats, use ½ cup less all-purpose flour.
- If using store bought “syrup” and vanilla, you may need to add more powdered sugar to compensate for the thinness of the products. If you use a thick gourmet vanilla extract, and the Pure Vermont Maple Syrup we sell, both are thick. I recommend starting with 1 cup of powdered sugar, and keep adding more sugar to reach the desired thickness. If you have drizzle that is too thick, add water a little at a time to loosen it up.
- Don’t be afraid leaving them in the oven past 10 minutes when the edges are turning brown. They are not burning. The maple syrup and brown sugar will cause them to look brown. Keep them in until they are fully cooked.
- If you wait past 3-4 minutes before moving the cookies off the baking sheet, they will stick to the pan.
- Category: Cookie / dessert
- Method: baking
- Cuisine: American
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