Sunday, 20 January 2008

Spirits Pecans & Oatmeal Cookies

2 cups pecans, toasted and
   roughly chopped
1/2 cup butter, room
   temperature + 2 tablespoons
   melted butter
1 cup packed light brown
   sugar, divided
1/2 teaspoon sea salt
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
Pinch of black pepper
1/4 cup shortening
1/4 cup spirits - bourbon, rum,
   brandy (what-have-you?)
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 egg
1 cup old-fashioned rolled oats

  • Add chopped pecans (preferably while still warm) to a medium bowl, and toss with 2 tablespoons melted butter, 1 tablespoon brown sugar and sea salt. Set aside. 
  • Whisk together flour, baking soda, cinnamon, nutmeg, sea salt and black pepper in a medium bowl, and set aside.
  • In yet another bowl, add butter, shortening and remaining light brown sugar, beating on medium speed with a mixer until light and fluffy (5 minutes). 
  • Scrape down the sides, then mix in spirits, vanilla and cream until well-incorporated. 
  • Add egg and mix just until incorporated. 
  • Add the flour mixture in 2 increments. Start the mixer on low speed, then gradually increase to medium, and beat just until the flour is incorporated each time. Using a spatula, scrape down the sides and make sure any flour hiding at the bottom is mixed in. 
  • Stir in the oats and pecans. Cover and chill dough in the refrigerator for 30 minutes or roll into plastic wrap as a long tube and refrigerate for 30+ minutes.
  • Preheat an oven to 375°F and set a rack in the middle position.  Spray pan with Pam.
  • Scoop heaping tablespoons of dough onto the prepared baking sheets about 2 inches apart. Using a small spatula or your fingers, gently flatten the dough into a disc. These cookies don't spread too much on their own, so you've got to start with a disc rather than a ball to get a flat finished cookie. 
  • Alternatively, or cut rolled dough into cookie sizes and place on sheet with room to spread.  
  • Bake, one sheet at a time, until the cookies are lightly golden around the edges (11 - 12 minutes). 
  • Let cool for 2 minutes on the baking sheet, then transfer to a cooling rack.