~ The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe, written by Rebecca Rather with Alison Oresman
1/2 c. unsalted butter, room temperature
1/4 c. pure maple syrup
1/2 c. sugar
3/4 c. firmly packed brown sugar
1 1/2 c. flour
1/4 t. salt
2 t. baking soda
3 c. old-fashioned rolled oats
1 1/2 c. dried cranberries
1 c. powdered sugar
3 T. pure maple syrup
4-5 T. heavy whipping cream or milk
pinch of salt
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats or grease well.
In large mixing bowl, cream butter, syrup, and both sugars on medium-high speed. Add eggs and beat until thoroughly combined. Add flour, salt, baking soda, oats, and cranberries, mixing on medium-low until combined.
Use a 1 3/4-inch scoop to drop dough about one inch apart on prepared baking sheet. Lightly press down to slightly flatten each cookie. Bake 7-10 minutes or until golden brown. Cool on baking sheet for 10 minutes, then move to cooling rack until completely cool.
While the cookies cool, combine all glaze ingredients. Whisk until smooth, adding an extra tablespoon of cream if it's too thick. Dip tops of cooled cookies in glaze, then set aside for about 30 minutes for the glaze to harden.
Makes about four dozen.
Notes: I use heavy whipping cream and silicone mats.