Zutaten für Oatmeal Pecan Cookies
- Quick Cooking Oatmeal
- Pecans
- Ground Cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon orange zest
- Unsalted Butter
- Splenda Brown Sugar Blend
- Splenda Granular
- 1 large egg
- Apple Cider Vinegar
- Vanilla Extract
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Zubereitung von Oatmeal Pecan Cookies
- Preheat oven to 375°F (190°C).
- Lightly grease two baking sheets.
- If using old-fashioned oats, pulse them in a food processor 3-4 times for a slightly finer texture.
- In a food processor or large bowl, combine 2 cups rolled oats, 1 cup pecan halves, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon salt, and 1 tablespoon orange zest. Pulse until nuts are finely chopped and evenly distributed; the mixture should resemble a fine meal.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg, then stir in 1 teaspoon white vinegar and 1 teaspoon vanilla extract.
- Gradually add the oat mixture to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-14 minutes, or until the edges are lightly golden brown. Rotate baking sheets halfway through baking (top to bottom, bottom to top).
- Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
6g
Carbs
1g
