Oat And Pecan Brittle Cookies Recipes

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OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

These delightful cookies smell heavenly when baking. Easy to put together, your family will enjoy these.

Provided by Mrs. Duncan Mahogany

Categories     Drop Cookies

Time 18m

Yield 3 dozen

Number Of Ingredients 12

1 cup butter or 1 cup margarine
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 tablespoons milk
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 -1 1/2 cup pecans, roughly chopped

Steps:

  • Cream butter with electric mixer. Add sugars, vanilla, milk and eggs. Mix until blended. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture and mix together. Stir in the oatmeal and pecans.
  • Spoon out by teaspoonfuls onto greased cookie sheets. Bake for 8-9 minutes in a 350°F oven and cool on a wire rack.

Nutrition Facts : Calories 1903.1, Fat 95.4, SaturatedFat 43.1, Cholesterol 305.1, Sodium 1448.3, Carbohydrate 244.3, Fiber 11, Sugar 140.3, Protein 25.8

BUTTERSCOTCH-PECAN-OATMEAL COOKIES



Butterscotch-Pecan-Oatmeal Cookies image

From Betty's Soul Food Collection... Try this "adults-only" cookie loaded with extras like coffee liqueur, rich chips, pecans and more.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
Butter, water and egg called for on cookie mix pouch
1 teaspoon coffee-flavored liqueur or cold brewed coffee
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/3 cup butterscotch chips
1/3 cup flaked coconut
1/3 cup chopped pecans

Steps:

  • Heat oven to 375°F. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 7 g, TransFat 0 g

OATMEAL PECAN SNACK COOKIES



Oatmeal Pecan Snack Cookies image

Oats and pecan come together in these tasty cookies that are great for snacks as well as dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 12

1 3/4 cups Gold Medal™ all-purpose flour
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
6 oz reduced-fat cream cheese, softened
1 1/2 cups packed dark brown sugar
1/2 cup fat-free egg product
1 teaspoon vanilla
3 cups old-fashioned oats
3/4 cup dried cherries
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Spray cookie sheets with cooking spray.
  • In medium bowl, mix flour, pumpkin pie spice, baking soda and salt; set aside. In large bowl, beat butter, cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in egg product and vanilla. On low speed, gradually beat in flour mixture just until blended. Stir in oats and cherries.
  • Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly. Sprinkle 1/2 teaspoon chopped pecans onto each cookie; gently press into dough.
  • Bake 13 to 14 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 100, Carbohydrate 16 g, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 65 mg

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.

Provided by Engrossed

Categories     Drop Cookies

Time 24m

Yield 18-20 cookies, 18 serving(s)

Number Of Ingredients 12

1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
6 tablespoons pecans, coarsely chopped (I used pecan chips)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4-1/2 teaspoon orange zest (optional)
2 tablespoons unsalted butter, softened
3 tablespoons Splenda brown sugar blend or 6 tablespoons light brown sugar
2 tablespoons Splenda granular or 2 tablespoons sugar
1 large egg
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F; lightly grease a baking sheet.
  • If using old fashioned oats pulse them in a food processor a few times.
  • Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
  • Beat the butter and sugars in a large bowl until smooth.
  • Add the egg, scraping the bowl and beating until smooth.
  • Stir in the vinegar and vanilla, then the oat mixture.
  • Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
  • Bake cookies for 10-14 minutes until the edges are barely browned.
  • Remove them from the oven and let them cool on baking sheet for about 5 minutes.
  • Transfer to rack or paper bag to cool completely.
  • **Mine turned out as small round puffy soft and slightly chewy cookies**.

OATMEAL PECAN COOKIES



Oatmeal Pecan Cookies image

It's hard to stop munching on these delightful cookies," admits Debbi Smith, field editor from Crossett, Arkansas.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 10

1 cup shortening
1 cup packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats
1 cup chopped pecans

Steps:

  • In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 141 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

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