slightly adapted from smittenkitchen
These cookies are plenty sweet and delicious without the glaze, but a glaze gives them a nice festive touch, perfect for the holidays or Christmas cookie swaps.
Makes about 40 cookies
8 tablespoons (1 stick) butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon sea salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups AP flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup quick-cooking oats
2 cups chopped pecans or walnuts
freshly grated zest from 1 orange
12 oz. semisweet chocolate chips
1/2 cup confectioner’s sugar
1-2 teaspoons fresh orange juice
- Preheat oven to 350°F. Line a large cookie sheet with parchment or a silicone baking mat.
- Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, vanilla, and orange zest and beat until well mixed, about 3 minutes. Stir in eggs, one at a time.
- Sift together the flour, oats, baking soda, cinnamon, and nutmeg in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the nuts and chocolate chips.
- Drop the dough, by the tablespoon, onto the cookie sheet 3 inches apart and bake for 12-14 minutes or until golden. Remove from the oven and cool the cookies on a rack.
- To make glaze: sift the confectioner’s sugar into a small bowl and whisk in the orange juice. Drizzle glaze over cooled cookies. Allow the glaze to harden before storing.
- Store at room temperature in a cookie jar or other airtight container.