oatmeal-pear cookies


A wise person once said, “A well-stocked pantry must always have fresh-baked cookies.” I’m inclined to agree with that wisdom – is anything more comforting or joy-inducing than a fresh oatmeal cookie? In this instance I added cookie butter to the batter, along with diced Bosc pear and toffee bits. The chewy and tender oatmeal cookies are dotted with chunks of pear and pockets of melted toffee bits (doesn’t your Monday suddenly look a little brighter?!).

Oatmeal-Pear Cookies | Tutti Dolci

I like to freeze half the discs of cookie dough in a single layer on a baking sheet for about an hour, then pop them into a freezer bag. When you must have fresh-baked cookies, simply place the frozen discs onto a baking sheet and bake as directed, adding 1 or 2 minutes to your baking time. I call that cookie magic!

Oatmeal-Pear Cookies | Tutti Dolci

Oatmeal-Pear Cookies
1 cup rolled oats
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup unsalted butter, at room temperature
1/4 cup cookie butter
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup diced Bosc pear
1/4 cup toffee bits

1/4 cup cookie butter
1 cup powdered sugar, sifted
3 Tbsp water

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Place oats on a baking sheet; toast until lightly golden, about 5 minutes. Remove oats from oven and place in a medium bowl; whisk in flour, baking powder, baking soda, salt, and cinnamon.

Beat butter and cookie butter in a large mixer bowl at medium speed until creamy; add sugars. Beat in egg and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Fold in pear and toffee bits. Chill dough in the refrigerator for 20 minutes.

Form 1-inch balls of dough and place two inches apart on prepared baking sheets; gently press down with the bottom of a glass. Bake, rotating pans halfway through, for 10 minutes or until cookies are golden. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely.

For the glaze, place cookie butter in a small bowl and microwave until melted, about 30 seconds. Whisk in powdered sugar and water; drizzle glaze over cooled cookies and let set. Store in an airtight container at room temperature up to 2 days.

Yield – 42 cookies (serving size: 1 cookie)
Calories – 90
Carbs – 13

  1. Wow, you’ve combined so many of my favorite ingredients into one cookie! So yummy, Laura! I think your first line is my husband’s motto 🙂

  2. I never say no to cookies, and why yes you just made my Monday brighter. I try and keep a well stocked pantry and I will be needing cookies again shortly. Hope you have a great week.

  3. These are beautiful! I love the the addition of the toffee bits. I wish I had these in my cookie jar! 🙂

  4. Adore the cookie magic! I have been on a pear spree, mostly enjoying their sweetness as an afternoon snack. Adding them to an oatmeal cookies is charming!

  5. Love your strategy, I must admit that it never ocurred to my mind to freeze oatmeal cookies! 🙂 These beauties are on my must-try list, I am a total oatmeal cookie junkie and this combination of flavours sounds (and looks :D) absolutely amazing!

  6. That’s a great tip about freezing the dough.
    I must have a well-stocked pantry then because I always have some baking available, even though it is refined sugar-free and grain free. Totally doable.

  7. Whoever said that is a wise, wise homemaker! What kid (or adult) would not appreciate a special treat when cravings hit or when a reward is well-deserved? It’s nice to pop these in to my child’s bag for a school snack. Hmmm, I love pears and toffee together. You have the best cookie recipes, Laura!

  8. I can’t resist an oatmeal cookie, and the pear is a marvelous addition. Your plate of cookies looks so tempting! I, too, like to keep frozen cookie dough ready to pop into the oven at a moment’s notice. You just never know when the craving will hit…

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