These delicious little cookies are so good I guarantee you'll have to have more than one!
I really enjoy cookies that have an old fashioned quality to them and these definitely fit into that category. Growing up back in New Brunswick, Canada on my grandparents farm is such a special memory to me. One of the most vivid memories I recall is of my grandmother and aunt baking and preparing cookies ahead of time for the holidays and freezing them. They'd make big batches and store them in the deep freeze for whenever there was company, a special occasion or whenever Papa (my grandfather) just felt like digging into his stash of ginger snaps. 🙂
These aren't the same cookies that I grew up with but they are inspired by the flavors and texture of the cookies I remember as a child. I'm so proud of this recipe and I'm happy they worked out the way I planned! The cookies are so soft and chewy and the combination of old fashioned oats and pecans with pumpkin spice are splendid!
Two secret ingredients make these cookies so darn good…. shhhhhh……. it's a little bit of unsweetened apple sauce and a little bit of molasses make them irresistible!
One more sort of secret is that chilling the dough in the fridge for a bit makes the texture of the dough perfectly chewy and moist!
Please give these cookies a try and let me know what you think!
I love to hear back from my readers so please feel free to leave a comment in the comment section below. 🙂
- 1 cup 2 tbsp butter, no salt, softened
- 1 1/4 cups sugar
- 2 tbsps molasses
- 1 egg
- 1/2 tbsp vanilla
- 1 cup and 2 1/2 tbsps flour
- 1 tsps baking powder
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup and 2 1/2 tbsps old fashioned or large flake oats
- 1/2 cup chopped pecans
- 1/4 cup unsweetened apple sauce
- Pre-heat oven to 375°F.
- Cream together butter and sugar.
- Add eggs, vanilla and molasses and mix well.
- Combine dry ingredients except pecans and oats. Use a sifter or whisk to combine the dry ingredients in a bowl.
- Pour the dry ingredients into the wet and combine well.
- Pour in the pecans and oats. Combine.
- Chill the dough in the fridge for at least 25-30 min.
- On a cookie sheet lined with parchment paper (or a silicon baking liner) spoon out dough in roughly 1 tbsp amounts. Try to leave at least 1″ to 1.5″ space between each lump.
- Put the cookies in the oven for 11-12 minutes.
- Once you take the cookies out of the oven leave them on the baking sheet for abut 3 minutes before letting them cool on wire rack.
You most likely won't be able to put all the cookies on one baking sheet so you'll have to do several batches