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These are very thin, lacy and crisp cookies. When held up to the light, you can see through them! If these cookies are removed from the cookie sheet too soon after baking, they won't hold their shape. Leave them for several minutes to firm up, then remove using a thin metal spatula.
1/2 cup pecans
10 tablespoons (1 1/4 sticks) unsalted butter
1 cup packed dark brown sugar
1/4 cup light corn syrup
1 tablespoon heavy (or whipping) cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup all-purpose flour
1 1/4 cups old-fashioned rolled oats
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Spread the pecans on a small baking sheet and toast for about 7 minutes or until lightly browned.
Chop into small pieces.
Melt butter over low heat. Remove from the heat. Stir in the brown sugar, stirring until dissolved. Add corn syrup, cream, vanilla, and salt.
Stir in flour, oats and chopped pecans.
Drop by rounded teaspoonfuls, at least 3 inches apart, as the cookies spread out until very thin.
Bake for 6 or 7 minutes. When the cookies are done, they will be bubbling and the edges will darken slightly.
Allow to cool for several minutes before removing from sheet with a wide, thin spatula.
When cookies are cool, store in an airtight container.
Makes 60 to 70 cookies.
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