1 cup butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup quick oats
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup grated pears (about 2 large pears), squeeze the juice out
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.
4 tablespoons butter
1/2 cup dark brown sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1/4 teaspoon fleur de sel or other sea salt (optional)
1/2 cup powdered sugar, sifted
In a saucepan over medium-low heat, melt the butter. Stir in brown sugar. Cook stirring often, for 1 minute or until bubbly. Stir in the evaporated milk. Bring to a boil. Cook for two minutes stirring constantly.
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.