Spiced Oat & White Chocolate Maple Glazed Cookies
As soon as I smelt these cookies baking in my oven, I knew I’d love them. They’re delicately spiced, soft and chewy. They’ve got some texture from the oats and the gooey white chocolate. They’re rolled in sugar before baking to give them a crackly top which clings to the maple glaze in a fashion that reminds me of a desert landscape. I think they’re so beautiful in their simplicity and will be a recipe I’ll make time and time again.
Ingredients - makes 14
Cookie dough:
190g plain flour
150g oats
1 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp flaky salt
3/4 tsp bicarbonate of soda
170g unsalted butter, room temperature
150g soft dark brown sugar
100g caster sugar
1 tsp vanilla extract
1 egg
2 tbsp treacle
100g white chocolate, chopped into chunks
caster sugar, to roll
Maple Glaze:
200g icing sugar
50ml maple syrup
20g boiling water
Method
Prepare a baking tray lined with baking paper. Place the butter, sugars and vanilla into a bowl and lightly cream until pale. Add in the egg and treacle. Beat to combine. In a separate bowl; mix together the flour, oats, spices, salt and bicarbonate of soda. Add this to the creamed butter and mix to combine. Mix in the white chocolate chunks ensuring that all the ingredients are distributed evenly. Scoop the cookies onto your prepared baking tray at approx. 65g each. Refrigerate the cookies for at least 2 hours or up to 3 days.
When you’re ready to bake, pre-heat the oven to 170°C. Line two baking trays with baking parchment. Pour some caster sugar into a bowl. Roll each cookie in the caster sugar before arranging on your prepared baking trays, leaving plenty of room between them as they will spread a lot. Bake the cookies for 13-15 minutes, rotating the trays halfway through for even baking. Use a round cookie cutter to scoop the cookies into perfect rounds as soon as they come out of the oven. Leave to cool completely before dipping.
For the maple glaze, simply whisk all of the ingredients together. Dip the top of each cookie into the maple glaze as soon as the glaze has been made. Leave to set. These can be stored in an airtight container at room temperature for up to 5 days.