Oatmeal Praline Cookies are medium-thick, chewy, oatmeal cookies with a brown sugar glaze that tastes like praline candy. I used to make these all the time, then for some reason I forgot about the recipe and never got around to taking a new photo. So here's a new photo! As you can see, the glaze sets and the cookies are stackable, so they're pretty easy to pack and give away.
Not Overly Sweet
These are very good cookies. You would think that an oatmeal cookie with a brown sugar glaze would be sweet, but these are not overly sweet. For even less sweet oatmeal cookies you could leave off the glaze entirely and just add raisins or butterscotch morsels, but the praline glaze is so good, and it does make the cookies special.
Medium to Large Size Oatmeal Praline Cookies
I originally made these slightly smaller and got 36 cookies, but they're better made slightly larger. A medium size cookie scoop works perfectly and should give you about 28 cookies. The recipe also halves easily. And if you are willing to crack and egg and measure out 2 tablespoons, you can even quarter it.
Maple Version
These cookies are good with the brown butter and the brown sugar glaze, but if you want to make them even more interesting you can add ¼ teaspoon maple flavoring to either the dough or the glaze.
Recipe
Praline Glazed Oatmeal Cookies
Ingredients
- 2 sticks salted butter (229 grams)
- 1 ½ cups all purpose flour (190 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt or use 1 teaspoon plus a pinch if using unsalted butter
- 1 teaspoon cinnamon
- ⅔ cup brown sugar (130 grams)
- ⅔ cups granulated sugar (130 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups old rolled oats
- 1 cup toasted pecans, chopped
Praline Glaze
- 6 tablespoons butter (84 grams)
- 6 tablespoons brown sugar (75 grams)
- ¼ cup milk (56 grams)
- 1 cup confectioner's sugar (100 to 110 grams)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Brown the butter in a large saucepan, then scrape it into a mixing bowl, getting all the brown bits. Let cool slightly while you mix together the dry ingredients.
- In a medium size bowl, stir together flour, baking soda, salt and cinnamon.
- When the butter has cooled off a bit, add the sugar, and brown sugar to the mixing bowl and whisk until blended. Whisk in the eggs and vanilla.
- Add the flour mixture and stir until blended, then stir in the oats and nuts. The batter should not be dry at all. If you didn't let the butter cool very long or used warm pecans, it will be slightly loose, but should thicken as it stands.
- Spoon dough by rounded tablespoons (or use a medium size cookie scoop) onto a dinner plate, then cover and chill until ready to bake. If baking right away, scoop onto non-stick or parchment lined cookie sheets.
- Bake 12-14 minutes (sometimes longer). Let cool on cookie sheets for 1 minute and remove. Lay cookies on large sheet of non-stick aluminum foil or parchment.
- In a saucepan (you can use same saucepan used to brown butter), melt 6 tablespoons butter over medium heat. Stir in brown sugar and milk; Bring to a boil for 30 seconds, stirring constantly. Turn off heat and stir in confectioners sugar and vanilla. Spoon over oatmeal cookies. Glaze will set as it cools.
- Makes about 3 dozen cookies
Darlene says
Oatmeal cookies are my favorite, so I'm unsure how I missed this recipe in 2009. I have a few questions. The ingredients list 1 cup chopped toasted pecans added to the dough with the dry ingredients. Do you toast the whole pecans (that go on top of the cookie) before baking? Also, should the cookies be entirely cooled before topping with the glaze?
Sue K says
Your new photos are great! They look really good!!
Anna says
Angela, thanks so much for the review!
Angela says
Made these again only omitted the nuts and added raisins instead (and 1/2 tsp nutmeg and a touch of cloves). Turned out to be one of the best oatmeal raisin cookies I've had. Looking forward to making more variations.
Angela says
I am an avid cookie maker and had to say these are hands down the best cookies (and cookie dough) I have ever made!!! Wow! I didn't even bother with the drizzle. The browned butter and toasted pecans just made it fabulous. And, of course, because it has oatmeal, I can claim it's nutritious. Thanks for a fabulous recipe.
Carole says
I made these a couple days ago and drizzled some chocolate on top. Yummy!!! I posted my results on my blog. Thanks for sharing!
Jennie says
YUM! These sound delicious. I love me some oatmeal cookies. Definitely filing away for the near future!
Kristin W says
This is one of my favorites. Most requested thing I make, after the Midnight Cookies. They freeze well too, if you wait to glaze until after you thaw them out. A staple in my holiday assortments.
bakingblonde says
Just when I thought Oatmeal cookies could not get any better you go and give me these??? YUM
Anj says
I'm always looking for new oatmeal cookie recipes. These sound wonderful.
Sue says
These sound so good!
Anna says
My camera battery is charging, so I'll see if I can find an old one.
Louise says
I know we can't have a cookie, but can we at least have a photo? 😉