Praline Glazed Oatmeal Cookies
Servings 28 cookies
Cost 5
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