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A tower of Oatmeal Raisin Maple Bourbon Cookies with Maple Syrup Glaze.

Oatmeal Raisin Maple Bourbon Cookies with Maple Syrup Glaze

  • Author: Geoffrey @ Spoonabilities
  • Prep Time: 30 minutes
  • Cook Time: 48 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 48 large cookies 1x


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+1/2 cups all-purpose flour1
  • 1 teaSpoon baking soda
  • 1/2 teaSpoon salt
  • ¼ teaSpoon cinnamon
  • ½ teaSpoon allspice2
  • 1 cup butter3 (2 sticks)
  • 1 cup brown sugar, packed down
  • 2/3 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+1/2 cups raisins

For the Maple Glaze:


  1. Preheat oven to 375°F.
  2. Sift together flour, baking soda, salt, cinnamon, and all spice.
  3. In a large bowl or stand mixer, beat butter on medium for about 30 seconds.
  4. Add brown sugar, maple syrup, eggs, and 2 teaSpoons vanilla. Beat on medium for about 2 minutes, scraping the sides as needed.
  5. On low setting, mix in flour mixture. Then stir in oats and raisins.
  6. Using a teaSpoon or medium ice cream scoop, drop cookie dough 2 inches apart on an ungreased cookie sheet.
  7. Bake 10-12 minutes until edges are set and centers are still a little soft.6
  8. Cool 2-3 minutes on cookie sheet, then remove cookies on to a wire rack to cool completely.7
  9. When cookies are cool, in a bowl stir together powdered sugar, maple syrup, and the remaining 1/2 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.


  1. These cookies are moist. If you want a more cakey cookie, add an additional ½ cup flour
  2. If you prefer, or don’t have Allspice, substitute ¼ teaSpoon each of cinnamon, cloves, and nutmeg
  3. For best results, butter and eggs should be at room temperature
  4. If using quick cooking (1-minute) oats, use 1/2 cup less all-purpose flour.
  5. 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.
  6. 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.
  7. 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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