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Oatmeal-Pecan Crisps



Quick and easy


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 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 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

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