Ginger Pecan Oatmeal Crisps

(from levinj’s recipe box)

Try more ginger or combination of ground and fresh. Could try substituting dark brown sugar. Toast the pecans if taken from freezer. Makes about 4 dozen.

Source: Food Network

Categories: Cookies

Ingredients

  • 1 cup quick cooking oatmeal
  • 3/4 cup pecan halves
  • 1 cup whole wheat flour
  • 1/4 cup cornstarch
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-1/2 sticks (6 oz.) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/3 light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Directions

  1. Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal – reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oatmeal mixture.

  2. In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated sugar and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.

  3. Mix in the dry ingredients to make to make a textured dough. Line a 9 inch loaf pan with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.

  4. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

  5. Remove dough from the pan and unwrap. Slice the dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4 inch thick cookies. Place the cookies about 1 inch apart on the prepared pans. Bake until golden brown, 15-18 minutes. Transfer the cookies to a rack to cool and crisp.

  6. Store cookies in a tightly sealed container for up to 1 week.

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