Ingredients

• 1 cup Butter room temperature
• 1 1/4 cups Light Brown Sugar packed
• 1/4 cup Granulated Sugar
• 2 Eggs
• 1 Tbsp Vanilla Extract
• 1/2 tsp Maple Extract
• 2 cups Unbleached White All-Purpose Flour
• 2 cups Old Fashioned Rolled Oats
• 1/2 tsp Baking Soda
• 1/4 tsp Salt

• 1 1/4 cups Powdered Sugar sifted
• 1 Tbsp Butter melted
• 2 Tbsp Milk
• 1/2 tsp Maple Extract

Instructions

1. Preheat oven to 350°F. Line the bottom of a 12 x 8-inch pan with parchment paper. You can also use an 11 x 7-inch pan, but it may take slightly longer to bake. In a mixing bowl, add in the butter, brown sugar and granulated sugar. Mix on medium until combined. Scrape down the sides.
2. Add in the eggs, vanilla extract and maple extract. Mix on medium just until incorporated. Scrape down the sides of the bowl.
3. Add in the flour, oats, baking soda and salt. Mix until the flour is just incorporated.
4. Scoop out the cookie dough into the prepared pan. Try to add dollops of cookie dough in any bare spots.
5. Use a spatula to spread the dough out evenly into the pan. I used a piece of wax paper and pressed the dough evenly into the pan and removed the wax paper.
6. Place into the oven and bake for 20-23 minutes until done and the edges are golden brown. Let cool until room temperature. Place into the fridge to firm up overnight. Probably 4-5 hours would be long enough though.
7. Cut the cookies into 1-inch sticks. Cut the sheet of cookie length wise in half. Then cut into 1-inch sticks.

1. In a small bowl, add in the sifted powdered sugar. Add in the melted butter, milk and maple extract. Whisk until smooth.
2. Dip the oatmeal sticks into the glaze. Be sure to cover the top of the cookie. Let the excess drip off the cookie and place on a paper towel. Let air dry for several hours. Store in an airtight container.