Thin & Crispy Oatmeal Pecan Cookies - A Perfect Addition To Your Brunch
These cookies are delightful! I love a Brunch that contains loads of variety of your breakfast traditional foods. For instance, eggs, gravy, biscuits, bacon, etc. However, I also like a brunch that contains a wide variety of breakfast breads, cakes & cookies. Yes, breakfast cookies are yummy!
These thin & crispy oatmeal pecan are a perfect addition to add to your favorite brunch. They contain Quaker Oats, fresh pecans, Vietnamese Cinnamon, organic vanilla, organic brown sugar, sugar, flour, eggs among your common adds on baking. Give them a try. They are easy to make sheet pan full in about 30 minutes. It only takes about 17-18 minutes from the time they hit the oven.
Here's the thing I learned when baking scratch cookies. Don't skimp on the butter! Don't skimp on the Eggs, Cinnamon or Vanilla. If you want a cookie that taste like you paid $5.00 for it at the bakery, then buy gourmet ingredients. The Vermont Creamery butter makes the most delicious cookies! Whether they are chocolate chip or oatmeal. The richness is divine! Also, I love the organic cinnamon, vanilla, and only use the brown caged free eggs. If you can find the Happy Eggs, they are really good. I find the Vermont Creamery butter at Fresh Market.
P.S. Make sure you are always using Fresh Baking Soda & Powder. This makes a huge difference in the overall texture of the cookie.
Here's the Recipe - Enjoy!
1 cup All Purpose Flour (I use Kings Arthur)
1/4 tsp Baking Powder
1/2 tsp Baking Soda
1 cup white sugar
1/4 cup of light packed Brown Sugar
1/2 Tsp Salt (I use Pink Himalayan)
1 tsp Organic Vanilla
1 Tsp of Organic Cinnamon
1 3/4 sticks of Butter ------------------don't skimp! Also, take sticks out and put in microwave on 45 seconds to soften -
1 Large Brown Egg
2 1/2 Cups of Old Fashioned Quaker Oats
1/2 cup chopped pecans
Pre-heat oven to 350 Degrees, Line cookie sheet with Liner
Put in your softened butter, sugars, vanilla and mix. Fold in your Flour, Baking Powder, Baking Soda & Cinnamon while mixing. While still mixing add in your egg, and Oats. Mix on medium until blended together and fold in your pecans.
Drop by scoops or tablespoon to cookie sheet. I like mine large, so the batch made 16 large. This way I only used one large cookie sheet.
Bake at 350 Degrees for about 16-18 minutes until golden. Remove from oven & cool.