Merry Christmas Eve! Around the holidays, I like to try out new cookie recipes. This past weekend, I found this one for Oatmeal Pecan Lace Cookies!
They turned out to be wonderful -- super thin with an almost brittle-like crunch. The sugar and butter melt together into a delicious nutty caramel flavor. They would be a welcome addition to any holiday cookie tray.
You'll notice in the ingredient list that this recipe calls for only 1/4 cup of flour for the whole batch. That, combined with the massive amount of butter, is what makes these cookies spread out to be so thin. Since they spread out so much, you only need to use a tiny amount of dough. I used a 1/2 teaspoon as my scooper, heaping it up a bit, and they turned out to be the perfect size. Make sure you only put 6 on a sheet or they will all run together!
Oatmeal Pecan Lace Cookies
Makes: ~8 dozen
1 cup (2 sticks) butter, softened
1.5 cup packed brown sugar
4 tbsp flour
1/2 tsp salt
1/4 cup milk
1 tsp vanilla extract
2.5 cups rolled oats (not quick cooking)
1/2 cup finely chopped pecans
Preheat oven to 350 degrees. Cover your baking sheets with parchment paper.
Cream softened butter and brown sugar together, beating until it is light and fluffy. Add the milk, flour, salt, and vanilla, beating until combined. Mix in the oats and chopped pecans, beating until just combined.
Scoop out by heaping 1/2 tsp (probably about 1 tsp total) and roll into balls. Place on lined cookie sheets at least 3 inches apart (6 cookies per tray).
Bake two trays at a time for 10-12 minutes, switching the pans half way through. Keep an eye on them towards the end of baking - you want them to be a caramel brown color but not too dark.
Let them rest on the baking sheet for a minute or two, then transfer to a cooling rack. They will be quite brittle, so handle them carefully!