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Nutrition Facts
Serving Size 23 g
(Approx. 42 Servings)
Amount Per Serving
Calories 100 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 35 mg 1%
Total Carbohydrate 12 g 4%
Dietary Fiber 0 g 0%
Sugars 5 g
Protein 1 g
Vitamin A 4% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Oatmeal-Pecan Crisps
Prep Time
3 h 15 m
Cook Time
12 minutes
Total Time
3 h 27 m
42  People


Recipe makes 42 Servings

1 cup(s) unsalted butter, softened
1 1/4 cup(s) light brown sugar
1 large egg
2 1/4 cup(s) H-E-B The Baker's Scoop All Purpose Flour, unsifted
1 cup(s) oatmeal
1/2 Tsp baking soda
1/3 Tsp iodized salt
1/4 cup(s) pecan pieces
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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˚F.
Cut logs crosswise into 1/4-inch thick slices; place 2-inches apart on baking sheets.
Bake 10-2 minutes or until edges are golden brown.
Cool on wire rack.



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