These oatmeal craisin cookies are sweetened with rich maple syrup and offset by the tartness of dried cranberries, and are a wonderful treat any time of year!
Preheat oven to 350 degrees F. In a large bowl beat the butter with a mixer on medium for 30 seconds. Mix in the brown sugar, baking soda and salt and beat on medium for 1-2 minutes, until well combined. Scrape the sides of the bowl as needed.
Beat in the ¼ cup maple syrup, the egg and vanilla. Slowly add in the flour and beat on low.
Stir in the oats and cranberries
Drop dough 2 inches apart on an ungreased cookie sheet and bake for 12-15 minutes, until edges are slightly brown and firm, but center is soft.
Let cool on the cookie sheet for approximately 5 minutes, then transfer to a wire rack to cool completely.
For the glaze
In a small bowl, stir together the powdered sugar, remaining maple syrup and vanilla, until well combined and no lumps remain. Your consistency should be like thick molasses, so add a bit of water or milk if it winds up too thick. Drizzle over cooled cookies.
Notes
To freeze dough, simply scoop the cookies onto a baking sheet (lined with parchment paper) and freeze solid. Once they are frozen you can pop them into a plastic bag and they will keep for up to 3 months.When ready to bake, just bake as frozen - no need to thaw! You just need to add a few extra minutes of baking time.