Last, fold the oats and 1/2 cup of the chopped pecans into the dough.
1 cup rolled oats, 3/4 cups chopped pecans
Use a 2 tablespoon cookie scoop and place dough 2" apart on baking sheet, then press the dough down lightly and top with extra pecans.
3/4 cups chopped pecans
Bake for 18-20 minutes until the centers look set but the edges haven't started to brown yet.
Remove from oven and let cool for 5 minutes on baking sheet before you put them on the cooling rack.
Drizzle glaze over the top of the cookies. Let glaze set completely before serving.
Glaze
While cookies cool, combine powdered sugar and water and mix until smooth. If the glaze is too thick to drizzle, add 1 tsp of water then mix again.
1 cup plus 2 TBS powdered sugar, 2 TBS water
Notes
Store cookies in an airtight container for up to five days then either toss or freeze.Freeze cookies after baked but before glazing (if you know you’re going to freeze them) in a freezer safe, airtight container. When you want to thaw, just remove from the freezer and allow to come to room temperature.Add an extra teaspoon of water at a time if the glaze is too thick. You want it to be thin enough to drizzle but not too thin so it doesn’t just run right off the cookies.Try dipping these in chocolate once cooled. If you’re a pumpkin and chocolate person, these are delicious with half dipped in chocolate.If you don't want nuts, replace the 1/2 cup of chopped pecans with another 1/2 cup of rolled oats. If you don't want to add extra pecans to the top of the cookies, you can just add the 1/2 cup of the chopped pecans to the batter and leave out the extra 1/4.