Baked, oatmeal cookie donuts, dipped in a maple glaze and topped off with chunks of oatmeal cookies! I love oatmeal and oatmeal cookies are my FAVORITE cookie, so it just made sense I turn my favorite cookie into a donut! These donuts are super easy to make and even easier to eat!
Confession: I eat an oatmeal cookie for dessert. Every night. My dessert of choice is one of my homemade oatmeal cookies, and as embarrassing as this is, I will actually bring a tupperware container of my cookies with me when I travel, so I can have one for dessert, even when I am not at home.
Well when making my last batch of oatmeal cookies, I must not have been paying attention (I don’t measure anything because I make these cookies every week!), I added too much water (yes….I add water instead of butter) or did not bake them long enough, resulting in some gooey cookies. They were yummy, but super ooey, gooey and messy.
Gooey oatmeal cookies that were more like cookie dough than cookies though. So, what would taste good with cookie dough on it? A DONUT! I told you….sometimes my recipe ideas come from my bake fails.
Baked Oatmeal Cookie Donuts with Maple GlazePrint Recipe
- DONUT BATTER:
- 4 tablespoons unsalted butter, softened
- 4 tablespoons canola oil
- 1/2 cup white granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 eggs, room temperature
- 2 teaspoons vanilla extract (I used Vain Mexican Vanilla Extracted in Cane Rum)
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- pinch of salt
- 2 cups all-purpose flour
- 1-1/4 cups quick cooking oats
- 1/4 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 3/4 cup milk (I used unsweetened vanilla almond milk)
- 2 tablespoons butter, melted
- 2 cups powdered sugar
- 2 tablespoons hot water
- 1-1/2 teaspoons maple flavoring
- 3-4 Homemade (or store bought) oatmeal cookies, broken into pieces
DONUTS: Preheat oven to 425-degrees. Spray two donut pans with baking spray and set side.
In a large bowl, add the softened butter, oil, white sugar and brown sugar. Stir until combined. Add the eggs to the mixture, stirring each egg completely into the mixture. Add the vanilla extract, cinnamon, nutmeg, mace, salt, flour, oats, baking soda and baking powder into the wet ingredients and stir until combined. Slowly stir in the milk. Mix ingredients until completely incorporated.
Pour donut batter into a large ziplock bag and cut off a small corner of the bag (to make it like a pastry bag). Pipe donut batter into prepared donut pan, filling to the top. Bake one donut pan at a time in 425-degree oven for 10-minutes.
Remove baked donuts from the oven and once cool enough to handle, remove the donuts from the pan and place on a wire rack to cool. Repeat with the second donut pan. Allow donuts to cool completely before preparing glaze.
MAPLE GLAZE: Place butter in a medium sized bowl and melt in the microwave. Remove bowl from the microwave and stir in the powdered sugar, hot water and maple flavoring. Add more sugar if you want a thicker consistency, or add more hot water if you want a thinner consistency.
Dip cooled donuts into the glaze and set back on the wire rack to set. Add the oatmeal cookie pieces, and sprinkles, to the tops of the donuts immediately after dunking in the glaze.
Let glaze set completely before storing donuts.
Donuts will stay fresh 2-3 days, stored at room temperature in an air tight container.
I packaged these donuts in my signature pink donut box, and brought them into work. They quickly disappeared 🙂
Soooooooo breakfast or dessert?! Both?!! But tell me what you think 🙂
If you would like to purchase the Vain vanilla extract I used in this recipe, click HERE.