Delectable in every way, the buttery, nutty flavor is the perfect complement to a bowl of maple walnut ice cream. So take your time, enjoy them with a pot of tea or bring a plate to a friend. They will transport you back to your grandmother’s table. Easy to make in one single saucepan, so the clean-up time is next to nothing.
¾ cup pecans pieces
6 tablespoons butter
¾ cups oats
½ teaspoon salt
3/ 4 cup sugar
¼ cup flour
2 tablespoons flour
Preheat oven to 325*
Line a baking sheet with parchment paper, and spread the pecans to toast. Bake for 15 minutes, until fragrant and lightly browned. Remove from the oven. Keep the oven on, and the parchment paper on the cookie tray.
In a medium saucepan over medium heat, melt the butter. Turn off the heat, and stir in the oats, salt, and nuts. Stir and let sit for 10 minutes. With a wooden spoon, stir in the sugar, the flour and the milk to blend completely to form a thick batter.
With two tablespoons at a time, scoop out the batter onto the parchment paper lined cookie tray, scooping with a spoon, and releasing it with the other spoon. Leave enough room between the cookies to expand. Dip a spatula in water, and flatten the cookies. Place in the oven and bake 20- 22 minutes until golden. Remove and cool on a wire rack.