Description
These Oatmeal Pecan Cookies are studded with sweet and salty Miso Toffee that melt into pockets of lacy goodness.
Ingredients
Units
Scale
Granola
- 1 cup (100 g) rolled oats
- 2/3 cup (83 g) pecans
- 2 tbsp (18 g) sesame seeds
- 1 1/2 tbsp (30 ml) maple syrup
- 1/2 tsp cinnamon
Cookies
- 1/2 cup (112 g) butter
- 1/2 cup + 2 tbsp (90 g) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3.5 tbsp (44 g) granulated cane sugar
- 1/3 cup (63 g) dark brown sugar
- 1 flaxafaba egg or 1 large egg
- 1/2 tbsp (7.5 ml) vanilla
- 1/2 cup (112 g) miso toffee
Instructions
- Make the granola: Preheat oven to 350 F (180 C). Mix the oats, pecans, sesame seeds, maple syrup and cinnamon together. Bake for 10-13 minutes. Set aside to cool.
- Brown butter: Add the cubed butter to a saucepan over medium heat and cook, stirring frequently until you see brown specks and starts to smell nutty. Immediately transfer the butter to a heat proof mixing bowl and allow it to cool.
- Blend: To a food processor, blend 1/2 cup (108 g) of the granola, all purpose flour, baking soda and salt. Set aside.
- Make the dough: Once the butter has cooled, whisk in the sugars. Add in the egg and vanilla and stir to combine. Add the blended granola mixture and mix until just combined. Fold in the miso toffee and remaining granola until evenly mixed.
- Portion & chill: Using a 1/4 cup cookie scoop, portion out the dough and place on a parchment lined baking sheet. Cover and refrigerate for at least 2 hours, or up to 48 hours.
- Bake: When ready, preheat oven to 350 F. Place cookie dough on lined baking sheet, 3 inches apart. Bake for 15-18 minutes.
- Cool: Once out of the oven, tap the baking tray on the counter to create ripple effects. Allow the cookies to rest on the baking tray for 5 minutes before transferring to a wire rack.
- Serve & store: Serve once cooled or store in an airtight container for up to 1 week.
Notes
- I used my homemade vegan butter that browns. Any plant based block butter with nut solids or dairy butter can be used.
- Miso toffee can be substituted with store bought toffee bits in a pinch.
- Prep Time: 150 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie