Ginger Pecan Oatmeal Crisps
This refined and grown-up twist on the oatmeal cookie is ideal. Yummm
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.
Sli.
Ingredients
quick-cooking oatmeal, pecan halves, whole wheat flour, cornstarch, ground ginger, salt, baking soda, unsalted butter, granulated sugar, light brown sugar, pure vanilla extract, egg