This quick drop cookie isn’t far from the oatmeal raisin cookies of youth, but this version replaces the raisins with pecans. The frosting — a simple combination of powdered sugar, whisky and cream — dresses it up for grown-ups, and since is not cooked, the whiskey comes through with a pleasant little nip.
By Alisha Lumea & Polly Legendre
Oat Pecan Cookies with Whiskey Frosting
- Yield: 4 dozen 1x
Ingredients
Scale
Cookies
- 1 cup (2 sticks / 225g) unsalted butter
- ½ cup (60g) granulated sugar
- ½ cup (60g) brown sugar, packed
- 2 eggs
- 1 tbsp whisky
- 1 ½ cups (180g) all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground allspice
- 3 cups (360g) oats (not steel cut)
- 1 cup chopped pecans
Frosting
- 1 ½ cups (180g) powdered sugar
- 3 tbsp whisky
- 3 tbsp heavy cream (or half and half, or whole milk)
Instructions
- Preheat oven to 350F (175C).
- In a bowl, blend together the flour, salt, baking soda and spices.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs and the tablespoon of whisky and beat to blend.
- In two or three additions, add the dry mixture into the wet mixture and blend together. Add the oats and pecans and mix until the oats and nuts are evenly distributed.
- Drop the cookies on an ungreased sheet in rounded teaspoonfuls. Bake about 10 minutes, or until cookies have lightly browned. Put on a wire rack to cool.
- While cookies are cooling, make the frosting. In a bowl, combine the powdered sugar, whisky and cream and whisk gently until combined. This will take just a few seconds. The frosting will be a thick liquid.
- Using a knife or pastry brush (easier to manage on the bumpy cookie surface), spread the frosting on the cooled cookie and put aside to set up.
- Category: Dessert
