GINGER PECAN OATMEAL CRISPS
Make and share this Ginger Pecan Oatmeal Crisps recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 2h30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
- In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
- Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp.
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BST Media
[email protected]These crisps are delicious! I can't wait to make them again.
FB NAYEM
[email protected]I've been looking for a healthy oatmeal crisp recipe, and this one is perfect! It's low in sugar and has a lot of fiber.
M.A Mubin Somoy
[email protected]These crisps are the perfect grab-and-go breakfast. I love taking them with me on my way to work.
Mel Hockney
[email protected]I made these crisps for a brunch party and they were a huge hit! Everyone loved them.
kawsar “Md kawsar mollik” mollik
[email protected]I'm allergic to pecans, so I substituted walnuts in this recipe. They turned out great!
SOJIB BORMON
[email protected]These crisps are a bit too sweet for my taste. I think I'll reduce the amount of maple syrup next time.
Walter Dale
[email protected]I'm not a big fan of ginger, but I really enjoyed these crisps. The pecan and maple syrup flavors really balance out the ginger.
Thobile Ndaba
[email protected]These crisps are a great way to use up leftover oatmeal. I always have a container of cooked oatmeal in my fridge, so I can whip up a batch of these crisps in no time.
Dushyant Advani
[email protected]The ginger and pecan flavors really shine through in these crisps. They're the perfect balance of sweet and savory.
Sihon Panday
[email protected]I love how easy these crisps are to make. I always have the ingredients on hand, so they're a great last-minute breakfast or snack.
Steven Sele
[email protected]These oatmeal crisps were a hit with my family! They're crispy on the outside and soft and chewy on the inside, with a delicious flavor combination of ginger, pecan, and maple syrup.