HEB logo
Oatmeal-Pecan Crisps
Prep Time:
0 minutes
Cook Time:
10 to 12 minutes
Makes:
84 cookies
Ingredients

1 cup unsalted butter, softened

1 1/4 cup light brown sugar, firmly packed

1 large egg

2 1/4 cups unsifted all-purpose flour

1 cup uncooked old-fashioned oats

1/2 teaspoon baking soda

1/3 teaspoon salt

1/4 cup chopped pecans

Directions


In a large mixing bowl, beat butter and sugar with electric mixer at h
igh speed until light and fluffy.
Add egg; mix.
In a medium bowl, combine flour, oats, baking soda, and salt; mix.
Add flour-oatmeal mixture, half at a time, to butter mixture.
Mix at low speed until blended.
Divide dough in half; roll each half into a 12-inch log.
On waxed paper, roll logs in 1/4 cup chopped pecans; wrap logs in plas
tic wrap.
Chill 3 hours or until firm enough to slice.
Preheat oven to 350 degrees.
Cut logs crosswise into 1/4 inch thick slices; place 2 inches apart on
baking sheets.
Bake 10 to 12 minutes or until edges are golden brown.
Cool on wire rack.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available