Friday, April 11, 2014
Oatmeal Pecan Thins
I've been experimenting with oatmeal again in search of my idea of a great thin and crispy cookie. I wanted the cookie to be full of toasty oat flavor along with a tinge of butterscotch; brittle but also a little chewy; buttery without being too greasy. I also wanted to make a cookie without the use of flour or corn syrup. This is the result of several iterations and tinkering.
I added nuts as a texture contrast to the chewiness. There's honey and just a touch of molasses to lift the flavor and a hint of salt as a counterpoint to the sweet.
These are one of my favorite cookies. Super easy to whip up a batch, they bake off very quickly in just 7 - 8 minutes and cool on the baking pan. Savor them as an afternoon treat with a hot beverage or alongside a good bowl of ice cream.
A technical note: It appears I'm having problems with my email subscription service once again. All of the fixes I've tried before don't seem to be working this time around. Sincere apologies to all my subscribers. I hope to get it resolved soon.
- Toast pecans on a baking sheet in a single layer at 350 degrees for about 10 minutes.
- Finely chop the pecans so they fit nicely in the flat cookie.
- I like the texture of old-fashioned oats rather than the quick-cooking variety.
- I used a #40 scoop (1 tablespoon) to portion the cookies.
- These cookies bake very fast, just 7 - 8 minutes. They'll look a bit wet and pale when you remove them from the oven but they continue to dry and darken as they cool on the pan. You may want to run a small test batch first to gauge the results in your oven. Watch them closely. With these types of thin cookies, it's easy to go from perfect to burnt in just an extra minute.
- The baked cookies store well in an airtight container in the freezer. If you're storing at room temperature, stack them with wax paper or parchment to separate them.
Oatmeal Pecan Thins
Makes 30 cookies
2 1/4 cups (6 3/4 oz) old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 3/4 oz) pecans, toasted and finely chopped
4 oz (8 tablespoons) unsalted butter
1/4 cup + 2 tablespoons (2 3/4 oz) granulated sugar
1/4 cup (1 3/4 oz) dark brown sugar, packed
2 tablespoons (1 oz) honey
1/2 teaspoon molasses
1 teaspoon vanilla
1 egg @ room temperature
Preheat oven to 350 degrees F. Line baking sheets with silpats or parchment paper.
Place oats, baking powder, salt and chopped pecans in a bowl. Toss together until thoroughly combined.
Cut the butter into 1/2" pieces and place in a saucepan with the granulated and brown sugars, honey and molasses. Bring to a slow boil over medium low heat, whisking constantly. When the butter is melted and the sugar is dissolved and thoroughly incorporated, take off the heat. When the mixture is cool, whisk in the egg and vanilla. Switch to a rubber spatula or a spoon and combine with the oats, stirring until all the ingredients are blended and there are no dry patches.
Scoop 1 tablespoon for each cookie, placing 2" apart, 8 cookies per prepared cookie sheet. Dampen your fingers slightly and press on the center of the cookies to flatten to 2" in diameter, tucking in any stray oats around the edges to form a uniform border so they don't burn.
Bake until a light golden color, just 7 - 8 minutes. Cool completely on the pan. Remove with a small spatula. Store in an airtight container at room temperature separated with parchment or wax paper or in your freezer.