Maple Oat Cookies

• 2 cups (300 g) all-purpose flour
• 1 tsp (5 mL) baking soda
• ½ tsp (2.5 mL) salt
• 1 cup (100 g) quick cooking rolled oats
• ½ cup (125 mL) butter, softened
• ½ cup (100 g) brown sugar
• ½ cup (125 mL) maple syrup
• 1 large egg
• 1 tsp (5 mL) vanilla extract
• ½ tsp (5 mL) maple extract

For the glaze:

• 1 ½ cups (195 g) icing sugar
• ½ cup (125 mL) maple syrup

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, quick oats, baking soda, and salt. Set aside.
3. In a large bowl, use a whisk or handheld electric mixer to beat the butter and brown sugar until the mixture is light and fluffy.
4. Add the maple syrup and mix until well combined.
5. Beat in the egg until the mixture is smooth.
6. Add the vanilla and maple extract; mix until fully incorporated.
7. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
8. Using a small cookie scoop, portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
9. Bake for approximately 10 minutes, or until the edges are golden brown.
10. While the cookies bake, prepare the glaze.
11. In a small bowl, whisk together the icing sugar and maple syrup until smooth and fully incorporated.
12. Transfer the glaze to a piping bag and snip the tip to drizzle over the cookies, or use a spoon to drizzle when ready.
13. Once the cookies are out of the oven, let them cool on the baking sheet for a few minutes before transferring to a wire rack.
14. Drizzle the glaze over the cookies once they are fully cooled.
15. Store in an airtight container at room temperature for up to 5 days. Cookies can also be frozen for up to 1 month.