Ingredients:(for the cookies)
½ cup salted butter
½ cup dark brown sugar (packed)
½ cup granulated sugar
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon fresh nutmeg, grated
¼ teaspoon ground ginger
1 cup Quick cooking oats
1 whole egg
1 teaspoon vanilla
2 whole large apples (peeled, cored, shredded)
¾ cups toasted pecan pieces
(for the filling)
4 ounces, cream cheese, softened to room temperature
¼ cup salted butter, softened to room temperature
½ cup powdered sugar
1 teaspoon vanilla
Directions: Toast the pecans by placing them in a 425°F oven on a cookie sheet for about 5 minutes. Set aside. In a small saucepan on medium high heat, melt the butter. Swirl (do not stir!) the butter every so often, until it becomes a darker shade and begins to get a bit foamy. Remove from heat and set aside. In a large bowl, stir together the sugars and all other dry ingredients (flour through oats). In a separate bowl, whisk together the egg and vanilla. Slowly add the butter to the egg mixture while whisking. Stir the egg/butter mixture into the dry ingredients. Now stir in the apples and pecans. Cover and chill for at least 1 hour or over night. Using an ice cream scoop, scoop out, level off and place batter 2 inches apart on a parchment lined baking pan. Bake in a pre-heated 350°F oven for 15-20 minutes. To prepare the filling whisk together the cream cheese and butter until thick and completely combined. Add in the vanilla and powdered sugar. Mix completely. Cover and chill. Assemble when needed and eat! ~ Chef ~
