- Preheat oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil. In small mixing bowl, sift the flour. Add the pecans and oats. Mix well.
- In saucepan over medium heat, combine the corn syrup, brown sugar, and butter. Bring to a boil, stirring constantly. Remove from heat. Stir in the vanilla and flour mixture. Stir until well blended. Mixture will turn opaque. Drop by teaspoonfuls onto cookie sheets about 3 inches apart.
- Bake for 9 minutes or until set and golden. When done, slide foil onto wire racks and allow cookies to cool. Re-line cookie sheets with new foil for next batch. Peel cookies off of foil when cool.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 88 calories; 4.5 11.9 0.9 8 5 Full nutrition
ReviewsRead all reviews 4
Super thin and crunchy, almost toffee-like. I used dark corn syrup just because it's all i had. I also added 1/4teaspoon Cardamom just for the heck of it. Cinnamon, nutmeg, cloves, anyth...
Lacy and crunchy, especially on the outside edges. For my oven, the cooking time was too long, so the first cookies were slightly burned. 7 minutes seemed to be enough for mine, but every oven i...