1 c Pecans; finely chopped
1/2 c Uncooked old-fashioned
Or quick cooking oats 1/4 c All-purpose flour
1/2 c Light brown sugar; packed
1/2 c Butter, not margarine; cut
2 tb Milk
1/2 ts Vanilla extract
Recipe by: KIM ROMERO KKPX21B Heat oven to 350~F. Line cookie sheet(s) with foil. Mix pecans, oats, and flour on a sheet of waxed paper. Stir sugar, butter and milk in a small saucepan over low heat until butter melts. Remove from heat. Stir in nut mixture and vanilla and let cool 10 minutes. Drop slightly rounded teaspoonfuls 3 inches apart on prepared cookie sheet(s). Bake 8-9 minutes until cookies spread, look lacy and are lightly browned. Cool on cookie sheet(s) on wire rack 1- 1 1/2 minutes, until cookies harden slightly. Using a broad metal spatula, remove to wire rack to cool completely. If cookies become too hard to remove from foil, return to oven for 15-30 seconds to soften, then try again. Nutrition info per cookie: 56 cal; 0g pro; 4g carb; 4g fat; 6mg chol; 25mg sod. Exchanges: 1/3 starch/bread; 3/4 fat. Source: Woman’s Day April 26, 1994 Issue
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