Prep 15 mins
Cook 1 hr 30 mins
These are a wonderful thin, crispy, nutty oatmeal cookie. The recipe is from The California Heritage Cookbook.
- 1 cup butter, softened (2 cubes)
- 1 cup granulated sugar
- 1⁄2 cup brown sugar, packed
- 1 egg
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1⁄2 cups quick-cooking rolled oats
- 3⁄4 cup walnuts (may be ground in a blender) or 3⁄4 cup pecans, ground (may be ground in a blender)
- 1 teaspoon vanilla extract
- granulated sugar, for dipping
- In a large bowl cream the butter and add sugars, beating until fluffy.
- Blend egg into creamed mixture.
- Sift together into the creamed mixture the flour, soda, and cinnamon.
- Blend in the oats, nuts and vanilla.
- Chill dough 1 hour or more.
- Preheat oven to 350. Grease cookie sheets.
- Place small pieces of dough (about 1 teaspoonful) on a greased cookie sheet.
- Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie.
- Bake for 10-12 minutes, until lightly browned.
- Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.
Ooooh! These are sooo good! They're light and delicate rather than doughy and heavy like other oatmeal cookies. I like that a lot. I'm drizzling the with chocolate on top and garnishing with pecan pieces. A keeper for sure!
I made a lower fat version of these, and they were very well received. Actually I ended up having to make more cookies for a party b/c DH and DD ate these all up. Did not last through the weekend.
These are great cookies. I love the flavor that is added by the ground pecans (I only had a 1/4 cup). I also used old fashioned oats, not quick, and they still came out fine. I made my cookies a little big not realizing how much whey would spread, so I only got 37. I baked them for 10 minutes. Very yummy!