These Oatmeal Pecan Cookies are studded with candy and salty Miso Toffee that soften into pockets of lacy goodness.
Substances (+Substitutions)
- Oatmeal: Rolled oats will give these cookies that traditional chewy oat-y texture.
- Uncooked Pecans
- Uncooked Sesame seeds
- Maple syrup: For sweetening the oats and provides the cookies a slight maple-y flavour.
- Butter: I at all times use my dairy free butter that browns, nonetheless you need to use any retailer purchased plant primarily based block butter that include solids (ie. Miyokos). If not dairy free, be at liberty to make use of your favorite dairy butter.
- All function flour
- Baking soda: Helps these cookies unfold.
- Sugar: Each granulated cane sugar and light-weight brown sugar for crispy edges and chewy centres.
- Egg: I like to make use of flaxafaba eggs for these cookies for a chewier cookie. Common flax eggs or egg could be substituted.
- Miso Toffee: I make my very own dairy free toffee bits, nonetheless you can too choose to make use of retailer purchased toffee bits.
Easy methods to make Miso Toffee Oat Pecan Cookies
- Make the granola: Preheat oven to 350 F (180 C). Combine the oats, pecans, sesame seeds, maple syrup and cinnamon collectively. Bake for 10-13 minutes. Put aside to chill.
- Brown butter: Add the cubed butter to a saucepan over medium warmth and prepare dinner, stirring continuously till you see brown specks and begins to scent nutty. Instantly switch the butter to a warmth proof mixing bowl and permit it to chill.
- Mix: To a meals processor, mix 1/2 cup (108 g) of the granola, all function flour, baking soda and salt. Put aside.
- Make the dough: As soon as the butter has cooled, whisk within the sugars. Add within the egg and vanilla and stir to mix. Add the blended granola combination and blend till simply mixed. Fold within the miso toffee and remaining granola till evenly blended.
- Portion & chill: Utilizing a 1/4 cup cookie scoop, portion out the dough and place on a parchment lined baking sheet. Cowl and refrigerate for a minimum of 2 hours, or as much as 48 hours.
- Bake: When prepared, preheat oven to 350 F. Place cookie dough on lined baking sheet, 3 inches aside. Bake for 15-18 minutes.
- Cool: As soon as out of the oven, faucet the baking tray on the counter to create ripple results. Permit the cookies to relaxation on the baking tray for five minutes earlier than transferring to a wire rack.
- Serve & retailer: Serve as soon as cooled or retailer in an hermetic container for as much as 1 week.
Recipe Ideas
- Brown butter: should you don’t have any plant primarily based butter that browns, you need to use any plant primarily based butter and add 1 tsp of almond flour and use that as your solids.
- Chill the dough in a single day: At any time when attainable, I at all times advocate chilling cookie dough in a single day for optimum flavour and texture.
Take pleasure in!! For those who make this Miso Toffee, Oat & Pecan Cookies recipe, let me know! Depart a remark, ranking and should you determine to share it on socials, tag me on instagram @Okonomikitchen. I’d love to listen to from you 😁!
Description
These Oatmeal Pecan Cookies are studded with candy and salty Miso Toffee that soften into pockets of lacy goodness.
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 function flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3.5 tbsp (44 g) granulated cane sugar
- 1/3 cup (63 g) darkish brown sugar
- 1 flaxafaba egg or 1 giant egg
- 1/2 tbsp (7.5 ml) vanilla
- 1/2 cup (112 g) miso toffee
- Make the granola: Preheat oven to 350 F (180 C). Combine the oats, pecans, sesame seeds, maple syrup and cinnamon collectively. Bake for 10-13 minutes. Put aside to chill.
- Brown butter: Add the cubed butter to a saucepan over medium warmth and prepare dinner, stirring continuously till you see brown specks and begins to scent nutty. Instantly switch the butter to a warmth proof mixing bowl and permit it to chill.
- Mix: To a meals processor, mix 1/2 cup (108 g) of the granola, all function flour, baking soda and salt. Put aside.
- Make the dough: As soon as the butter has cooled, whisk within the sugars. Add within the egg and vanilla and stir to mix. Add the blended granola combination and blend till simply mixed. Fold within the miso toffee and remaining granola till evenly blended.
- Portion & chill: Utilizing a 1/4 cup cookie scoop, portion out the dough and place on a parchment lined baking sheet. Cowl and refrigerate for a minimum of 2 hours, or as much as 48 hours.
- Bake: When prepared, preheat oven to 350 F. Place cookie dough on lined baking sheet, 3 inches aside. Bake for 15-18 minutes.
- Cool: As soon as out of the oven, faucet the baking tray on the counter to create ripple results. Permit the cookies to relaxation on the baking tray for five minutes earlier than transferring to a wire rack.
- Serve & retailer: Serve as soon as cooled or retailer in an hermetic container for as much as 1 week.
Notes
- I used my home made vegan butter that browns. Any plant primarily based block butter with nut solids or dairy butter can be utilized.
- Miso toffee could be substituted with retailer purchased toffee bits in a pinch.
- Prep Time: 150 minutes
- Cook dinner Time: quarter-hour
- Class: Dessert
- Methodology: Baking
- Delicacies: American
Key phrases: oatmeal pecan cookies, miso toffee, miso cookies
