RCI-BR.005.0498.001
Pecan Oatmeal Cookies
Pecan Oatmeal Cookies from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- All-bran½ cupBran Buds, Fiber One or 100% Bran
- ¼ cup
- margarine½ cup(1 stick)
- ½ cup
- ½ cup
- ¼ cup
- 1 tsp
- 3 tsp
- 1 cup
- ½ tsp
- ½ tsp
- ¼ tsp
Method
1
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
2
Chop pecans into small pieces and set aside. Measure rolled oats and All-Bran cereal, combining them in a small bowl.
3
Cream together margarine, sugar, and brown sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
3 minutes
4
Add egg whites, vanilla, and water to the margarine mixture, beating well until fully incorporated.
5
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
6
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
7
Fold in the oat-bran mixture and chopped pecans until evenly distributed throughout the dough.
8
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9
Bake for 12 minutes until the edges are lightly golden and the centers are set but still slightly soft.
12 minutes
10
Remove from the oven and let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack.
2 minutes
11
Cool completely before serving or storing in an airtight container.