I am starting to see a few signs of fall here and there, and I am almost sure I smelled it as I walked out of church last night. The fact that I have to go get on the lawn mower today is proof that it’s not quite here yet, but still….I dream of autumn colors, and I burn apple cider scented candles and take inventory of my scarves in preparation.
I also bake cookies.
So I have a couple of pear trees that produce more pears than I know what to do with, and even though they are spotty on the outside (maybe the variety or maybe a disease?), the fruit still tastes delicious. I grate a couple of pears and throw them into the dough along with some warm cinnamon. And I just think they needed a little bit of something extra, so I top them off with a caramel glaze. They’re soft cookies and are perfect to usher in fall.
Here are my notes:
-Squeeze the excess juice out of the pears before you stir them in. Really important.
-Some nuts would go well in these too. Go for it!
-I’m also thinking some nutmeg would be a nice addition.
-My cookie scoop measures one tablespoon. I think I got about 40 cookies.
-Place your cookies on a rack over a baking sheet before drizzling with the caramel glaze, to catch the glaze that will run off.
-Break one cookie in chunks, then swipe it through the glaze on the pan that has dripped off the other cookies. Immediately shove it in your mouth. This is my bonus tip.
Preheat oven to 350 degrees and line a large baking sheet parchment paper.
Cream butter and sugars on medium speed with an electric mixer until light and fluffy; add eggs and vanilla and mix until combined.
Mix the flour, oats, salt, baking soda, and cinnamon in a large bowl. Slowly add to wet ingredients and mix until combined. Stir in the grated pears by hand. Scoop dough onto baking sheet with a medium cookie scoop. Bake for 12-14 minutes, or until edges just start to turn golden brown. Let cool on cookie sheet for 10 minutes before transferring to a cooling rack placed over a baking sheet.
Remove from heat and whisk in vanilla, salt, and powdered sugar. Immediately drizzle over cookies. Put cookies in fridge until glaze hardens, but store at room temperature. About 40 cookies.