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.

Submitted by: CM