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Oatmeal-Pecan Crisps
Prep Time:
0 minutes
Cook Time:
10 to 12 minutes
84 cookies

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


In a large mixing bowl, beat butter and sugar with electric mixer at high speed until ligh
t 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 plastic 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


No Source Information Available