Categories: Cookies

Ingredients

• 1 cup quick cooking oatmeal
• 3/4 cup pecan halves
• 1 cup whole wheat flour
• 1/4 cup cornstarch
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/2 sticks (6 oz.) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/3 light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg

Directions

1. Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal – reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oatmeal mixture.

2. In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated sugar and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.

3. Mix in the dry ingredients to make to make a textured dough. Line a 9 inch loaf pan with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.

4. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

5. Remove dough from the pan and unwrap. Slice the dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4 inch thick cookies. Place the cookies about 1 inch apart on the prepared pans. Bake until golden brown, 15-18 minutes. Transfer the cookies to a rack to cool and crisp.

6. Store cookies in a tightly sealed container for up to 1 week.

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