Ginger Pecan Oatmeal Crisps
- Level: Easy
- Yield: about 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 71
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 11
- Sodium
- 33
- Total: 2 hr 30 min
- Prep: 15 min
- Inactive: 2 hr
- Cook: 15 min
Ingredients
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, 6 ounces) unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
Directions
- 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. Serve.
- Store cookies in a tightly sealed container for up to 1 week.