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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My favorite cookie as a kid. The cookie is similar to a pecan sandie, great for dunking. Ingredients:
1 cup unsalted butter (2 sticks) |
1 cup sugar |
1 cup brown sugar |
1 egg |
1 teaspoon vanilla extract |
1 cup cooking oil (i.e. canola) |
3 cups all-purpose flour |
1 cup quick oats |
2 1/2 cups rice krispies |
1 cup chopped pecans |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cream of tartar |
Directions:
1. Preheat Oven to 350F.
2. In the bowl of a 4.
3. 5 qt.
4. mixer cream the butter and sugars.
5. Add the cooking oil, egg and vanilla and continue to mix.
6. In a work bowl, combine the seven dry ingredients.
7. Add the dry ingredients in increments and mix well.
8. Using a 1 1/4 inch cookie scoop **, drop the dough on 2 inch spacing on a parchment covered insulated cookie sheet.
9. Flatten the dough slightly using the bottom of a glass dipped in sugar.
10. Sprinkle a bit of sugar on top of each cookie and bake 9 to 12 minutes in a 350F oven.
11. Depending on the oven, the cookies should bake 9 to 10 minutes on the top oven shelf and 10 to 12 minutes on the bottom shelf.
12. The cookies should not brown.
13. Baking time will be less for a black or uninsulated cookie sheet.
14. Dough should be baked immediately after preparation.
15. Note: You can substitute corn oil margarine such as Blue Bonnet for the butter for dietary reasons, or if the cookies will not be consumed within 30 days.
16. Note: You can drop dough by the tablespoon if a scoop is not available.
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