I feel like such a mom today. And you know what? –don’t judge– I’m loving it. I woke up this morning, went for a run, made these cookies, had a lunch (of cookies, duh). After spending the majority of my morning in the kitchen, I went to pick up some girlies from school (Rebe, and Maeve, who’s a second grader and Rebe’s and my pretty-much-sister). I was still in my workout gear and feeling pretty mom-ish. But then I felt cooler when we turned on the radio and jammed to Nelly. After stopping in the center of town to do some errands, we made our way home for some milk and cookies… and we danced some more. Now the girls are in the dining room, doing a puzzle, and I’m about to join. It’s been a major housewife day. And it’s great. Lol.

Makes approximately 32 cookies

For the cookies:

1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
3 cups old-fashioned, rolled oats

1 stick  room temperature unsalted butter

1/4 cup maple syrup
1/2 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 cup raisins

For the maple glaze:

1 cup confectioner’s sugar
3 tablespoons maple syrup

4 tablespoons heavy cream

pinch of salt

Preheat the oven to 350°F. In a large bowl,  using a beater on medium speed, combine the butter, sugars, and maple syrup. Add in the eggs and beat until incorporated. Next add the flour, salt, and soda and beat until batter forms. Last, mix in the oats and raisins and beat until just incorporated. 

cookie models

Using a small ice cream scoop (about 2 tablespoons), place the batter onto greased cookie sheets, keeping an inch distance between the cookies. Bake for 7-10 minutes, then place hot cookies on a wire cooling rack. 

While the cookies are cooking, beat the confectioner’s sugar, maple syrup, cream, and salt together on medium-high speed until mixture is glossy. Dip a whisk into the batter and then shake the whisk over the cookies on the rack to drizzle. It’s as easy as that. Yumski.

Recipe adapted from Recipe adapted from The Pastry Queen by Rebecca Rather via La Kocinera.