DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

PECAN SANDIES

D99990ED-44DC-455C-BF9B-7A40DCEBCC39_1_201_a

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!

You May Also Like...

fullsizeoutput_2178d

SUMMER SPINACH AND ORZO SALAD

fullsizeoutput_1b13d

ZUCCHINI AND MUSHROOM LASAGNA

acorn squash

ACORN SQUASH WITH PARMESAN LEEK CREAM

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00