Ingredients:
1/2 cup pecans
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup packed dark brown sugar
1/4 cup light corn syrup
1 tablespoon heavy (or whipping) cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 1/4 cups old-fashioned rolled oats
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup packed dark brown sugar
1/4 cup light corn syrup
1 tablespoon heavy (or whipping) cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 1/4 cups old-fashioned rolled oats
Directions:
-Preheat oven to 350°F.
-Line a cookie sheet with parchment paper.
-Spread the pecans on a small baking sheet and toast for about 7 minutes or until lightly browned and toasted. Chop into small pieces.
-Melt the butter in a medium saucepan over low heat. Remove from the heat and, using a wooden spoon, stir in the brown sugar (making sure there are no lumps remaining), corn syrup, cream, vanilla, and salt. Stir in the flour, then mix in the oats and chopped pecans.
Drop the batter by slightly rounded teaspoonfuls, arranging at least 3 inches apart. (These cookies spread until they're paper thin, so don't place them any closer together or make them any larger. You should be able to get 9 cookies per standard cookie sheet.) Bake in the middle of the oven for 6 to 7 minutes or until the cookies are bubbling and golden brown, a little darker around the edges. Transfer the cookie sheet to a rack. (Alternatively, slide the parchment off the sheet and onto a rack.) You could also use a dowel or cannoli mold to curve theme around at this time.Wait about 2 minutes for the cookies to firm up. Using a wide metal spatula, carefully transfer the cookies directly onto a rack to cool.
Store in an airtight container for up to 5 days, but they won't last that long!
Recipe adapted from Cooks.com.
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