Pecan Oatmeal Cookies with Maple Glaze
Pecan Oatmeal Cookies with Maple Glaze
Oatmeal cookies are a classic and I was excited to try this recipe because I like experimenting with toppings and flavours with cookies.
What makes these cookies extra special is that the butter is browned before baking. This enhances the flavour of the cookies, adding a richer taste and nutty aroma. The process is fairly simple and you can do this with other cookies as well!
In the first stage of browning the butter, it will be yellow and begin to bubble.
Then the butter will begin to foam and change colour from yellow to golden to brown.
At the final stage, the butter is brown. This is when you remove it from the heat. This photo was taken after the butter had cooled and you can see the brown specks that have formed and settles on the bottom.
INGREDIENTS
Cookies
1 cup unsalted butter
1 & 1/4 cups all-purpose flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
3 cups old-fashioned rolled oats
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup chopped pecans
Glaze
1 cup icing sugar
3 tbsp. maple syrup
2 tsp. milk
YIELD
32 small cookies
TIME
Prep - 20 minutes
Chill - 30 minutes +
Bake - 12 minutes
Glaze - 5 minutes
TOOLS
Small saucepan
Fine mesh strainer (optional)
2 medium bowls
Stand or hand mixer
Baking sheets and cooling racks
DIRECTIONS
Place the butter in a small saucepan. Cook over medium heat and stir occasionally to ensure butter is cooking evenly.
When the butter begins to foam, turn down to low heat and continue cooking, stirring occasionally. The colour will change from yellow, to golden, to a toasty brown. Remove from heat when brown specks begin to form at the bottom of the pan and the butter has a nutty aroma. Allow cool to room temperature (seriously, make sure it’s cool before you begin using it or you could end up cooking the egg in your bowl).
You can strain the butter brown specks out of the butter using a fine mesh strain or you can slowly pour the butter into your bowl and leave most these solids in the pan. The solids will give your butter a slightly burnt taste which will add a different flavour to your cookies. You can leave them all in if you like the taste.
In a medium bowl, mix together the flour, cinnamon, baking powder, and salt. Stir in the oats. Set aside.
Using an electric mixer on medium speed, beat the cooled butter, sugar, brown sugar, eggs, and vanilla until thoroughly combined. Gradually add the flour mixture, mixing by hand until combined. Stir in the nuts.
Wrap and refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F. Remove dough from fridge. Line baking sheets with parchment paper or silicone liners.
Spoon onto the prepared pans and smush slightly. Bake for 12 minutes, until the edges are browned and the centres appear set.
Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely before adding glaze.
To make the glaze, combine the icing sugar and maple syrup in a small bowl. Add 2 teaspoons of milk, and combine until smooth. Add additional milk if needed to attain the desired consistency (it should be runnier than icing).
Drizzle the glaze over the cooled cookies. Allow the glaze to set for about 20 minutes before serving or storing.
Recipe adapted from Bake or Break.
ADAPTATIONS
You can add different nuts to these cookies such as walnuts or hazelnuts, or omit all together and add in toppings such as dates, dark chocolate chips, or raisins.
