Ginger Pecan Oatmeal Crisps

READY IN: 2hrs 30mins
Katzen
Recipe by Annacia

This refined and grown-up twist on the oatmeal cookie is ideal. Yummm

Top Review by Katzen

Yum! Such delicious cookies! I loved the combination of pecans, oatmeal and ginger, and the whole wheat flour adds a nuttiness to the flavour profile as well. This recipe is definately in my keeper file! Thanks, Annacia! Made for Zaar Stars Tag.

Ingredients Nutrition

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 oat/nut mixture.
  2. In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated 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 a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans 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 F. Line 2 baking sheets with parchment paper or silicone mats.
  5. Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp.

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