Budget Menu & Dirt Cheap Recipes General Recipes Ginger Pecan Oatmeal Crisps

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    • #268282

      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 fine salt
      1/4 teaspoon baking soda
      3/4 cup (1 1/2 sticks) unsalted butter, softened
      3/4 cup granulated sugar
      1/3 cup light brown sugar
      1 teaspoon pure vanilla extract
      1 large egg

      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.

      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.

      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.

      Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

      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.


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

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Budget Menu & Dirt Cheap Recipes General Recipes Ginger Pecan Oatmeal Crisps