This is from the November/December issue of Simple & Delicious. Normally I don't post recipes from current issues, but Taste of Home's sister publication, Simple & Delicious is sometimes hard to find on the newsstands. But if you can find it or you already have it, the recipe is in their Express Lane section on page 11. If you don't feel like baking to gift, you can layer the ingredients in a 1 quart jar to give as a present!
Oatmeal cookies are a hard sell in our house. We tried the Everyday Food "Healthy Oatmeal Cookies" (Issue #45), and they bombed. But what intrigued me with this one was -- Rice Krispies and pecans! No chocolate chips, no spices to wonk the taste. I gave it a chance and it succeeded! I reduced the butter by one tablespoon without any noticeable difference. Next time I will increase the pecans to 3/4 cup - yum!
1 cup flour...1/2 cup sugar...1/2 teaspoon baking soda...1/2 teaspoon baking powder...1/2 cup packed brown sugar...3/4 cup old-fashioned oats (not quick oats)...1/2 cup chopped pecans...1 cup crisp rice cereal.
Additional ingredients: 1/2 cup butter, softened...1 egg...1 teaspoon vanilla extract
In a small bowl, combine the flour, sugar, baking soda and baking powder. If you are gifting and not baking - in a 1 quart glass jar, layer the flour mixture, brown sugar, oats, pecans and rice cereal, packing well between each layer (it will look pretty!). Cover and store in a cool dry place for up to 6 months.
Include the prep instructions with your gift tag -
To prepare: In a large mixing bowl, cream butter until light and fluffy. Beat in egg and vanilla. Gradually add cookie mix. Drop by rounded teaspoonfuls 2" apart on greased baking sheets. Bake at 350 for 8-10 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks.
Yield: About 3 dozen
Source: Beverly Woodcock
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