GINGER PECAN OATMEAL CRISPS

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Ginger Pecan Oatmeal Crisps image

Make and share this Ginger Pecan Oatmeal Crisps recipe from Food.com.

Provided by Annacia

Categories     Dessert

Time 2h30m

Yield 48 serving(s)

Number Of Ingredients 12

1 cup quick-cooking oatmeal
3/4 cup pecan halves
1 cup whole wheat flour
1/4 cup cornstarch
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg

Steps:

  • Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
  • In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
  • Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  • Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp.

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