Oat Pecan Praline Cookies
Part crunchy. Part gooey. All delicious. That’s what you get when you mix the pecans and pralines of this easy-to-make recipe together. If anyone in your family has a nut allergy then simply replace the pecans with pretzels to keep the crunch/goo mix intact.
- 1-1/4 cups firmly packed brown sugar
- 1/2 pound (2 sticks) margarine or butter, softened
- 2 eggs
- 2 tablespoons molasses
- 1 teaspoon maple extract
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2-1/2 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1 cup pecans, coarsely chopped
- 3/4 cup pecan halves (about 48 halves)
How to make it
- In large bowl, beat sugar and margarine until creamy. Add eggs, molasses and maple extract; beat well. Add combined flour and baking soda; mix well. Add oats and chopped pecans; mix well. Cover; chill at least 1 hour.
- Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1-inch balls. Place 3 inches apart on cookie sheets. Flatten each ball by pressing a pecan half in the centre.
- Bake 10 to 12 minutes or until deep golden brown. Immediately remove from cookie sheets to wire rack. Cool completely. Store tightly covered.