Ingredients for Ginger Pecan Oatmeal Crisps
- Quick Cooking Oatmeal
- Pecan Halves
- 1 cup whole wheat flour
- ½ cup cornstarch
- Ground Ginger
- ½ teaspoon salt
- 1 teaspoon baking soda
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Pure Vanilla Extract
- 1 large egg
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How to Make Ginger Pecan Oatmeal Crisps
- Grind 1 ½ cups rolled oats and 1 cup pecan halves in a food processor until they resemble coarse cornmeal.
- In a medium bowl, whisk together 1 cup whole wheat flour, ½ cup cornstarch, 2 tablespoons ground ginger, ½ teaspoon salt, and 1 teaspoon baking soda.
- Add the ground oat and pecan mixture to the dry ingredients and whisk to combine.
- In a separate medium bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer until light and fluffy (about 1 minute).
- Gradually add ¾ cup granulated sugar and ½ cup packed light brown sugar, beating until well combined (about 3 minutes).
- Beat in 1 teaspoon vanilla extract and 1 large egg until just incorporated.
- Gently fold in the dry ingredients until a slightly textured dough forms.
- Line a 1 ½-quart loaf pan (or three mini loaf pans) with plastic wrap. Press the dough evenly into the bottom half of the pan.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the dough from the pan and unwrap. Slice the dough in half lengthwise if using a large pan.
- Slice each log crosswise into ¼-inch thick cookies.
- Arrange cookies about 1 inch apart on the prepared baking sheets.
- Bake for 15-18 minutes, or until golden brown.
- Transfer cookies to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
9g
Carbs
2g
