Oat Pecan Praline Cookies
Buttery, brown sugar and molasses oat pecan cookies.
1 1/4 cups firmly packed brown sugar
1/2 pound (2 sticks) margarine or butter, softened
2 large eggs
2 tablespoons molasses
1 teaspoon maple extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
2 1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup pecans, coarsely chopped
3/4 cup pecan halves (about 48 halves)
- In large bowl, beat sugar and margarine until creamy. Add eggs, molasses and maple extract; beat well. Add combined flour and baking soda; mix well. Add oats and chopped pecans; mix well. Cover; chill at least 1 hour.
- Heat oven to 350°F (175°C). Lightly grease cookie sheets. Shape dough into 1-inch balls. Place 3 inches apart on cookie sheets. Flatten each ball by pressing a pecan half in the center.
- Bake 10 to 12 minutes or until deep golden brown. Immediately remove from cookie sheets to wire rack. Cool completely. Store tightly covered.
Makes 4 dozen cookies.
Nutritional Information Per Serving (1/48 of recipe): Calories 80, Calories From Fat 25, Total Fat 3g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 25mg, Total Carbohydrates 11g, Dietary Fiber 1g, Protein 2g, Total Sugars 7g.
Recipe and photograph provided courtesy of The Quaker Oat Company.