Description
Chewy oat pecan cookies get a boozy upgrade with a smooth whiskey frosting. Perfect for a cozy night in!
Ingredients
Units
Scale
- 1 cups (237 ml) unsalted butter
- 0.5 cups (60 g) granulated sugar
- 0.5 cups (60 g) brown sugar, packed
- 2 eggs
- 1 tbsp whisky
- 1.5 cups (180 g) all-purpose flour
- 0.5 tsp salt
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground allspice
- 3 cups (360 g) oats (not steel cut)
- 1 cups (237 ml) chopped pecans
- 1.5 cups (180 g) powdered sugar
- 3 tbsp whisky
- 3 tbsp heavy cream (or half and half, or whole milk)
Instructions
- Preheat oven to 350°F (175°C).
- 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 onto an ungreased sheet in rounded teaspoonfuls. Bake for about 10 minutes, or until cookies have lightly browned. Put the cookies 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.
- Using a knife or pastry brush, spread the frosting on the cooled cookies and put them aside to set up.
Notes
- For a richer flavor, use bourbon or rye whiskey in place of the specified whiskey.
- To prevent over-baking, start checking for doneness at 8 minutes.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30