These cookies should be very brittle. Test one or two to get the correct baking time before baking the entire batch.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

88.2 calories; 0.9 g protein; 11.9 g carbohydrates; 8.1 mg cholesterol; 5.1 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/11/2008
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 anything like that would also be yummy. They're probably great without any additions though. They spread ALOT! I dropped 1/2 teaspoons full and only put 6 cookies per baking sheet. I baked them on parchment paper for 8-9 minutes took the parchment paper off the cookie sheet and onto my countertop to cool them quickly. Read More
(15)

Most helpful critical review

Rating: 2 stars
12/22/2010
After making this recipe and reviewing others I have concluded there is way too much butter came out very slimy. I am going to retry with 1/4 cup as listed in similar recipes. Read More
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/11/2008
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 anything like that would also be yummy. They're probably great without any additions though. They spread ALOT! I dropped 1/2 teaspoons full and only put 6 cookies per baking sheet. I baked them on parchment paper for 8-9 minutes took the parchment paper off the cookie sheet and onto my countertop to cool them quickly. Read More
(15)
Rating: 5 stars
12/11/2008
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 anything like that would also be yummy. They're probably great without any additions though. They spread ALOT! I dropped 1/2 teaspoons full and only put 6 cookies per baking sheet. I baked them on parchment paper for 8-9 minutes took the parchment paper off the cookie sheet and onto my countertop to cool them quickly. Read More
(15)
Rating: 4 stars
01/12/2009
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 is different. If you use only a teaspoon of batter there are way more than 30 cookies here. I stopped after 48 but there was still batter left. Served for dessert with freash strawbeeries and blueberries and vanilla bean ice cream. Thanks for the recipe! Read More
(4)
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Rating: 5 stars
08/09/2010
its tastes great Read More
(1)
Rating: 2 stars
12/21/2010
After making this recipe and reviewing others I have concluded there is way too much butter came out very slimy. I am going to retry with 1/4 cup as listed in similar recipes. Read More