These glazed and praline pecan-topped cookies are the ultimate picnic dessert.
Praline Oatmeal Cookies
- 1 cup unsalted butter, softened
- 2 cups firmly packed dark brown sugar, divided
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups old-fashioned oats
- 1¼ cups chopped praline pecans, divided
- ⅔ cup heavy whipping cream
- 2 tablespoons unsalted butter
- ¾ cup confectioners’ sugar
- In a large bowl, beat softened butter, 1½ cups brown sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Add oats and 1 cup pecans; beat until combined. Cover and refrigerate for 1 hour.
- Preheat oven to 350°. Line baking sheets with parchment paper.
- Using a 1½-inch spring-loaded scoop, scoop dough, and place 2 inches apart on prepared pans. Gently press dough to slightly flatten.
- Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- In a small saucepan, bring cream, butter, and remaining ½ cup brown sugar to a boil over medium heat, stirring constantly; cook, stirring constantly, for 2 to 3 minutes. Remove from heat, and whisk in confectioners’ sugar until smooth.
- Spoon warm sugar mixture onto cooled cookies. Sprinkle with remaining ¼ cup pecans. Let stand until set, about 30 minutes. Store in an airtight container for up to 3 days.