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Chewy, slightly soft texture with a hint of caramel pecan, these attractive cookies make a nice snack for company with coffee, tea or milk. Sometimes we bakers just have to break out of the oatmeal-raisin cookie rut, and these certainly do!
Ingredientes
- 1 1/4 cups packed brown sugar
- 1 cup butter (2 sticks), softened
- 2 eggs
- 2 tablespoons molasses
- 1 teaspoon maple extract (or vanilla)
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- Dash salt
- 2 1/2 cups oats (quick or old-fashioned)
- 1 cup pecans, coarsely chopped
- 3/4 cup pecan halves (about 48 halves)
Direcciones
- Beat sugar and butter until light and creamy. Add eggs, molasses and extract; beat well.
- Mix in flour, baking soda and salt.
- Stir in oats and chopped pecans. Cover and chill dough at least 1 hour.
- Heat oven to 350 degrees F. Lightly grease cookie sheets.
- Shape dough into 48 1-inch balls. Place 3 inches apart on prepared baking sheets. Flatten each ball slightly by pressing a pecan half in center of each.
- Bake 9-11 minutes until deep golden brown. Immediately remove to wire racks; cool completely. Store covered. Yield: 48 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 48 servings | |
| Calories 119 | |
| Calories from Fat 53 | 45% |
| Total Fat 6.13g | 8% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 61mg | 3% |
| Potassium 70mg | 2% |
| Total Carbs 14.42g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 6.13g | 4% |
| Protein 2.18g | 3% |
Comentarios
03 de Septiembre de 2014Love how you put the pecan half on top of the cookie. They look delish!
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