These delicate oatmeal cookies are thin and crispy, and the recipe makes a big batch. Very tasty! If you hold them up to the light you can see through them. They actually are a lacy cookie.
Preheat oven to 325 F. Put oats, flour, sugar, salt, and baking powder in a large bowl. Mix well ( I stirred by hand). Pour hot butter into the mixture and stir until sugar melts. Add eggs and vanilla and stir well. Add pecans and stir well.
Cover 2 cookie sheets with parchment paper. Drop scoops of the mixture about 2 inches apart onto the paper-lined cookie sheets. They will spread out.
Bake in a 325 F oven for 10-15 minutes until golden brown (keep an eye on them and do not over bake). Remove pans from oven and set them on a rack. Allow to cool, then store in an airtight container.
Makes 6 dozen.
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Greetings Beverlyb,
I made these early this morning, they are great! I love oatmeal and pecans together. Great job! Your friend, Cheryl
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