07 April 2012

Thin Oatmeal Pecan Cookies

2 sticks unsalted butter, softened
1/2 cup sugar
1 cup brown sugar, packed
2 eggs
1/4 cup water
1 cup flour
1 tsp cinnamon
1tsp salt
1/2 tsp baking soda
2 cups oatmeal
2 cups toasted pecans, roughly chopped

Heat oven to 350 degrees. Line baking sheet with parchment.
Cream together the butter and both sugars. Add eggs, vanilla and water. In a bowl, combine flour cinnamon, salt and baking soda. Fluff together with a fork. Stir dry ingredients into creamed mixture, then oatmeal and pecans.
Scoop out a rounded tablespoon of dough spacing them about 3 inches apart. Bake 12 minutes or until golden. Cool for a few minutes before carefully removing from parchment to a rack. Let cool completely. Store in an airtight container. Makes about 3 dozen cookies.

Bench Notes: Sometimes I add sultans to the mix. I call them breakfast cookies, because I don't feel bad eathing them for breakfast - they have oatmeal in them after all. I also use walnuts more often than pecans. Come to think of it dried cranberries would be good in this too.

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