Rich, nutty and fragrant with the sweet smell of cinnamon, these little morsels are truly delectable. It's important to grind the oats into flour to prevent dough from being too crumbly. You can substitute walnuts for the pecans.
- 3 Tbs. finely chopped pecans
- 1 3/4 cups quick-cooking oats
- 1/4 cup firmly packed brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 large egg
- 1 large egg white
- 3 Tbs. canola oil
- 2 tsp. vanilla extract
- 2 Tbs. dried currants
Preheat oven to 350F. Spread pecans in small baking pan and bake until lightly toasted, about 5 minutes. Set aside. Keep oven on for baking.
In blender or food processor, process oats until they have the consistency of flour. Transfer to medium bowl. Stir in brown sugar, cinnamon and salt.
In small bowl, with a fork, mix together egg, egg white, oil and vanilla.
Add egg mixture to oat mixture and stir until just moistened. Mix in currants and toasted pecans. Drop dough by tablespoonfuls onto ungreased baking sheet, spacing well apart.
Bake until lightly browned, 12 to 14 minutes. Cool on baking sheet for 1 minute. Transfer to wire rack to cool. Store cookies in airtight container at room temperature up to 5 days.
- Calories: 60
- Carbohydrate Content: 6 g
- Cholesterol Content: 9 mg
- Fat Content: 3 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 28 mg