Last Thanksgiving, a co-worker brought these delicious, crunchy cookies to our office Thanksgiving party, and I immediately fell in love. She passed along the recipe to me pretty soon after, but it wasn’t until just a couple of weeks ago that I finally tried it. I’m kicking myself now because they’re not only an insanely yummy and addictive crowd-pleaser, but they’re also ridiculously easy to make.
Since trying the recipe for the first time, I’ve already made them for my fantasy football draft and last week’s wine-and-paint night, and they were a hit at both. It’s a great recipe to make ahead of time and freeze for whenever you need a simple sweet treat that’s ready in 20 minutes.
Here’s the recipe:
Yield: 50 cookies
1 c butter, softened
1 c packed dark brown sugar
1 c sugar
2 eggs, beaten
1 t vanilla
1½ c flour
1 t salt
1 t baking soda
3 c old-fashioned oats
1 c pecans (or walnuts or hazelnuts, if preferred)
1. In bowl, cream butter with both sugars. Add eggs and vanilla, and mix well.
2. Sift flour, salt, baking soda, oats and nuts. Add to mixture and mix just until blended.
3. Shape into long rolls and wrap in wax paper, saran wrap, or parchment. Put in refrigerator for 1 hour, or freeze until ready for use.
4. Slice into ¼-inch pieces, and bake at 350 for 10–15 minutes or until nicely browned.