I’ve been lolling around trying to extend summer and stalking half-price hanging chairs online. If I had a hammock…I’d hammock in the evening.
I’d hammock in the morning with a fiction in hand…and a fistful of Bourbon Glazed Pecan Dark Chocolate Sea-Salted Cookies. These liquored-up cookies might be the transition to Fall that I need.
I posted some Kentucky Bourbon love before on this blog with my Maker’s Mark Glazed Pecans recipe. This time we’re adding fresh vanilla beans to our bourbon-glazed nuttiness and then we mix them into chunky oat-filled cookie dough alongside heaps of dark chocolate. Dark muscovado sugar amps up the carmeloscity of it all. And for our final flourish we festoon our cookie dough with fancy-pants sea salt right before baking.
Git your salt-tinged, whisky-glazed cookie snack on!
I’m back in the oinking groove and ready to embrace a new season. I’d still like a hammock. An indoor reading hammock would be nice with a couple of drippy ferns hanging nearby for that plants-are-taking-over feel I aspire to.
And of course…a fistful of Bourbon Glazed and Book Read Cookies. Bring it, Fall!
p.s. Dear Guinness (my awesomely cute niece)…of course I will visit you! And we will make cookies. Thanks for the dinosaur postcard. I love it! XO and oink - Aunt Fozzie
Summary: Chunky oat-filled cookies with Maker’s Mark vanilla bean glazed pecans and dark chocolate topped with sea salt. Luscious, smoky, caramel sweet, liquored-up cookies…yes!
for the vanilla bean Maker’s Mark glazed pecans:
- 1 Tablespoon dark muscovado sugar
- fresh vanilla beans scraped from both halves of a split vanilla bean pod piece, approximately 2 inches long
- pinch of kosher salt
- 1/2 cup raw pecans
- 1 Tablespoon unsalted butter
- 1 Tablespoon Maker’s Mark Bourbon Whisky
for the cookie dough:
- 1 cup unbleached, all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cool. Cut butter into 8 or so pieces and allow to sit on counter for approx. 10 minutes before using. *You want the butter to be cooler than room temp. but not straight-out-of-the-fridge cold.
- 3/4 cup dark muscovado sugar
- 1 large egg
- 3/4 cups old-fashioned oats
- 1/2 cup chopped dark chocolate
- *1/2 cup whisky glazed pecans, cooled *ingredients listed separately above*
for the bourbon glazed pecans:
- Mix the dark muscovado sugar, salt and vanilla beans together in a small bowl with a fork until combined well.
- Toast the pecans over medium-high heat in a medium pan until they darken a bit and smell toasty. Stir frequently during this process. Approx. 4-5 minutes.
- Scoop the toasted pecans onto a plate and set aside.
- Adjust the heat to low and let the pan adjust.
- Add butter and let slowly melt over low heat.
- Add the sugar/salt mixture to the melted butter and stir well over low heat until the sugar is melted. Approx. 30-45 seconds.
- Add the pecans and stir to coat.
- Add the Maker’s Mark. It’ll sizzle a bit. Stir well over medium heat until the pecans are well coated and look shiny. Remove from heat.
- Empty pecans onto a tray lined with wax paper or into a stainless prep bowl (my preference…I use the same one that I whisk the sugar and salt in).
- Allow to cool for approx. 15-20 minutes. *The bourbon glazed pecans can be a bit warm when you mix them into the dough.
for the cookies
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment or a silpat if you have one.
- Whisk the dry ingredients: flour, baking soda and salt together in a medium bowl and set aside.
- Cream the butter and dark muscovado sugar together with a mixer on high speed until fluffy. Approx. 2 minutes
- Add the egg and blend well on high speed to incorporate.
- Fold in the dry ingredients that you whisked together (flour, soda, salt) until just combined.
- Add the chopped dark chocolate and the bourbon glazed pecans and fold briefly to get them distributed evenly.
- Scoop the dough into balls with a cookie dough scooper or a spoon and place on baking sheet leaving some space in between. *I bake this recipe in two batches.
- Sprinkle each dough ball with a few grains of sea salt.
- Bake till the edges are dark golden brown. Approx. 11-12 minutes
- Cool on a rack.
- Git your bourbon glazed cookie snack on!
Preparation time: 15 minute(s)
Cooking time: 13- 14 minute(s)
Number of servings (yield): 15
Culinary tradition: USA (General)
Copyright © fatpiginthemarket. Recipe by fat pig. Microformatting by hRecipe.