By MammaBear23 on September 18, 2006
"I found the original recipe at the KA website and made a few changes to meet my DS taste. These cookies are really good and keep well. They are the kind that get better the next day. I plan someday to try to add other dried friuts and nuts as this recipe seems to be one with many possibilities. *Number of servings is dependant on size of dropped dough used. SERVINGS BELOW is a guesstimate. I needed to fill in a number as I used both 1 and 2 TBSP scoops. *Prep time is estimated - majority of time is allowing mix to thicken. *frozen or fresh berries burst & do not keep more than a day, cookies become watery. I would not use unless you intend to eat right away."
Serving Size: 1 (23 g)
Servings Per Recipe: 24
"Could not bring myself to use walnut oil in a recipe with pecans - used vegetable oil instead. No idea why it would need time to thicken since it was nearly dry when I finished mixing. Doesn't spread much, so I flattened A LOT. Since the dough was already dark when mixed, it was difficult to gauge when done. Certainly not the prettiest cookie on the platter - more like cookie rocks."
"Very interesting twist on oatmeal cookies and more flavorful using maple syrup than sugar."