Having given up chocolate for Lent, I’ve had to abstain from making my usual Chocolate Chip Cookes and Awesome Never-Fail Brownies…they would be just too tempting!
To satisfy my sweet tooth, I made these Cinnamon Pecan Oatmeal Cookies. The recipe is my own combination of several recipes — these cookies are wonderful with a tall glass of milk or cup of steaming hot coffee. Even Rachael Ray would say ‘Yummo!!!”
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The Paralegal Mentor’s Cinnamon Pecan Oatmeal Cookies
1 cup butter (2 sticks) brought to room temperature (no substitutes for the real butter!)
1 1/2 cups light brown sugar, packed
Beat butter and sugar with an electric mixer until light and fluffy. Add:
2 large eggs
2 teaspoons vanilla extract
Mix the following dry ingredients together in a small bowl and then add to the above; mix well:
1 3/4 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon (add more if you wish)
Stir in:
3 cups quick cooking oats*
1 1/2 cups coarsely chopped pecans
Preheat oven to 375 degrees. Drop the dough by tablespoons** onto an ungreased cookie sheet. Flatten with a glass — butter the bottom of the glass and dip in a mixture of cinnamon and sugar (about 1/4 cup sugar and 1 teaspoon cinnamon)
Bake for 10 -12 minutes until light golden brown around the edges. Do not overbake or you will have hockey pucks. Remove from oven and cool on rack. Makes about 4 dozen cookies.
*Use only quick cooking oats — old fashioned oats will cause the cookies to spread
** I always use my medium-size Pampered Chef scoop
Copyright 2011 Vicki Voisin, Inc.