Oatmeal Pecan Cookies

These are a hearty, healthier version of the classic oatmeal cookie. By using whole wheat flour you bring out the nuttiness of the pecans and the oats are well complimented by the addition of more whole grains. Feel free in some dried fruit for an even more traditional oatmeal cookie!

Prepare: 10

Bake: 10

Total Time: 20

Servings: 30 cookies

Ingredients

1 ½ cups (120g) oats
1 cup (113g) pecans
¾ cup (113g) whole wheat flour
½ cup (113g) softened butter
¼ cup (50g) white sugar
¼ cup (56g) brown sugar
¼ cup (84g) honey
1 large (50g) egg
½ tsp (3g) baking soda
1 tsp (5mL) vanilla
½ tsp (2.5g) salt

Instructions

Preheat oven to 350F (180C.)
Combine oats, flour, baking soda and salt in small bowl.
In large bowl, beat softened butter, honey and sugars until creamy. Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended. Fold in pecans.
Drop by rounded tablespoon onto baking sheets 2" (5cm) apart.
Bake 8 - 12 minutes or until edges are golden brown. Cool on baking sheet for 3 minutes; remove to wire rack to finish cooling.

Notes

Feel free to add in 1/2 cup of dried fruit such as raisins or cranberries.

Nutrition