Maple Pecan Oatmeal Cookies

Crisp blustery days and warm sweaters - things we think of when Fall settles in. Apple cider comes to mind too, but maybe not in the way you think - in cookie form! These baked delights are sweet and tart, with a light maple syrup glaze, making them one of our Fall favorites!

INGREDIENTS

Cookies

• 1 cup butter (softened)
• 1 container McSteven's Harry & David® Maple Pecan White Hot Chocolate
• 1 cup light brown sugar (lightly packed)
• 1 egg
• 1 tsp vanilla extract
• 1 2/3 cup all purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1 pinch salt
• 1 1/2 cup oats (rolled or quick cooking)
• 1/4 cup ground pecans

Glaze

• 1 cup powdered sugar
• 4 tbsp pure maple syrup
• 1 tbsp hot water (add more or less to reach desired drizzling consistency)

DIRECTIONS

1. Preheat the oven to 350 degrees and line baking sheets with parchment paper
2. In a large bowl, use an electric mixer to combine butter, sugar, and McSteven's Harry & David® Maple Pecan White Hot Chocolate until light and fluffy
3. Add egg and vanilla; mix until well-blended
4. In a small bowl, combine dry ingredients: flour, baking soda, baking powder, and salt. Whisk to combine.
5. Slowly add dry ingredients to butter mixture.
6. Gently fold in oats and pecan bits.
7. Using a 2 tbsp cookie scoop (or spoon of similar size) scoop the dough into balls and place on baking tray, leaving about 3 inches apart. Flatten slightly using tips of fingers. 
8. Bake for approximately 10-13 minutes or until golden brown. Cool fully on the tray. 
9. To make the maple glaze, mix all glaze ingredients in a bowl until smooth. Put glaze in piping bag with small tip and drizzle over cookies. Allow to dry before stacking or storing.