PECAN SANDIES

Breads and Pastries|Cookies|Dessert|Vegetarian

Ingredients

1 cup butter, softened

1 cup sugar

1 cup brown sugar, packed

1 cup vegetable oil

1 large egg

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

1 cup quick oats

3 ½ cups flour

½ cup sweetened shredded coconut

1 cup crushed Cornflakes cereal

½ cup pecans, chopped

Instructions

Cream butter and sugars in the bowl or a stand mixer until light in color. Add the oil and egg and mix until smooth.

Add the baking soda, salt, vanilla, oats, and 1 cup of the flour to the bowl and mix until combined. Gradually add the rest of the flour periodically scraping down the sides of the bowl with a rubber spatula.

Add the coconut, crushed cornflakes, and pecans and mix until just combined. Form the dough into balls a little smaller than golf balls. Place on parchment lined cookies sheets about 2” apart and chill for 1-2 hours.

Preheat the oven to 350 degrees.

Flatten the cookie balls with the palm of your hand. Bake for 8-10 minutes until golden. Cool on wire racks. Store in ziplock bags for up to 2 weeks…. But they won’t last that long!