My kids pack their lunch everyday. Well….actually, I pack their lunch for them, but you get the idea. They used to buy lunch once a week, but I came to find out a couple years ago that they hate the food and most if it gets thrown out. That was $10 down the drain every week. Completely unacceptable. It has been two years since they purchased a school lunch.
I put a lot of effort into trying to mix things up and keep lunch interesting. My oldest son is always the wrench in those efforts as he is my pickiest eater, including no chocolate. So for him, I’m always on the search for a good cookie recipe that doesn’t have any chocolate in it. These cookies didn’t call for chocolate but after I tasted their great toffee flavor, I had to drizzle chocolate over half of them. Had to.
So whip up a batch and tell me what you think. Chocolate or no chocolate?
For those who have never browned butter before, it makes the dough so deliciously nutty in flavor that it is hard not to devour the uncooked product!
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Oatmeal Pecan Praline Cookies
These cookies are made with browned butter which gives them an amazing caramel flavor. Perfect as a Christmas cookie!
- Yield: 3 1/2 dozen
Ingredients
Cookie
2 sticks butter
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2/3 C brown sugar
2/3 C sugar
2 eggs
1 tsp vanilla
2 1/2 C whole rolled oats
3/4 C chopped, toasted pecans
Glaze
6 Tb butter
6 Tb brown sugar
1/4 C milk
1 C powdered sugar
1/2 tsp vanilla
1 C semisweet chocolate chips, melted (optional)
Instructions
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Preheat oven to 350 degrees. Place butter in a small saucepan and melt over medium heat. Keep over the heat until butter starts to bubble and turn brown. Take off the heat and allow it to cool for 10 minutes.
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In a large bowl, stir together brown sugar and white sugar. Add browned butter and stir until combined. Stir in eggs and vanilla, followed by flour, baking soda, salt, cinnamon, oats and pecans.
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Scoop dough with level 1 1/2″ cookie scoop or rounded tablespoon on to parchment or silpat lined cookie sheet. Bake 10 minutes and let cool on sheet for one minute before removing from the pan. Allow cookies to cool completely.
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Make the glaze by melting the butter in a small saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil for 30 seconds, stirring constantly. Turn off the heat and mix in powdered sugar and vanilla. Spoon over cooled cookies and allow glaze to set. Drizzle with melted semi-sweet chocolate chips of desired.
Notes
recipe from Cookie Madness
Nutrition
- Serving Size: 2 cookies
- Calories: 278
- Sugar: 24g
- Sodium: 212mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 16mg
Steph says
These look yummy – I like how you incorporated the chocolate so the rest of you could still have it and Benjamin could have it without. I still don’t get that he doesn’t like chocolate, but that’s okay -he’s a great kid! 🙂