autumn leaves
— maple+pecan oatmeal cookies
like an afternoon apple picking, fresh donuts and a good cable-knit sweater, these cookies evoke the best of fall
Sweet, nutty and distinctly maple, this recipe will be on repeat in the weeks ahead, no question. The maple glaze makes them taste like the classic donut, only much heartier loaded with toothy oats and a generous ratio of crunchy pecans.
The recipe comes together easily without the use of a mixer (and could probably be done in one bowl if you whisk in the spices and leaveners before folding in the flour and oats, being careful not to overmix). Keeping the bake time on the shy end of the range yields nicely gooey cookies — you’ll just want to extend the time cooling on the baking sheet so they set enough to handle easily when dipping in the glaze.
products helpful in making this treat
kitchen scale
good all-purpose flour
gluten-free rolled oasts
standard cookie scoop
half sheet parchment paper
half sheet pans
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autumn leaves
— maple+pecan oatmeal cookies
makes about 16
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INGREDIENTS
1 + 3/4 cups (228g) good quality all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups (200g) old-fashioned rolled oats
1 cup chopped pecans
1/2 cup butter, melted and cooled
1 cup light brown sugar
2 eggs, room temperature
1 + 1/2 teaspoons pure vanilla extract
1/2 cup (156g) maple syrup
MAPLE ICING
3/4 – 1 cup (85-113g) confectioners’ sugar
2 tablespoons maple syrup
1 tablespoon butter, melted
1-2 teaspoons milk or cream, as needed to thin icing
INstructionS
In a medium-large bowl, thoroughly whisk together the flour, baking soda, baking powder, salt and cinnamon. Toss in the oats and pecans until distributed. Set aside.
In a large bowl, whisk the melted butter and brown sugar until very smooth, followed by the eggs and vanilla, and finally the syrup.
Add the flour mixture in thirds, folding with a silicone spatula until incorporated into a soft dough.
Cover the dough tightly with plastic wrap, and chill for 45 minutes.
With the rack set to center, preheat the oven to 350. Line two baking sheets with parchment paper.
Roll the dough into generous 2-tablespoon balls (I use a #24 scoop) and place on the lined baking sheet 2 inches apart.
Bake for 11-13 minutes, rotating the tray halfway through, if necessary. (They will not look done.)
Let the cookies cool for at least 5 minutes before removing to a wire rack.
Whisk icing ingredients together until smooth. Dip tops of cookies in icing while still warm but firm enough to handle, allowing extra to drip back into the bowl before returning cookies to the wire rack to allow icing to set.