Pecan Steelers… A Cookie Misadventure

I decided to make my Old-Fashioned Oatmeal Raisin Cookies awhile back.  I’ve been making those cookies since I was a child back in the day.  Sometimes a new recipe is born when I start a recipe and find that I’m out of something.

Well, I just knew I had all the ingredients to make the cookies, so I started creaming sugar and butter together.  Well, I had almost all the ingredients.  I’d just substitute white sugar for brown just this once.  Then, I reached for my oatmeal jar. Where is it?  It’s usually on the counter.  It’s a gallon jar, it has to be here somewhere…. Oh well, I’ll just get some out of the five gallon bucket… oh no!  I forgot I emptied it!  What now?  I searched and searched and asked the kids if they’d moved the oats.  No oats.  None.  Nada.  Except… here’s a small jar of steel cut oats.  Wonder if that would work… why not?  Okay, now, time for raisins.  “Kids, where are my raisins? How can we be out?”  Well, I do have 8 ounces of chopped pecans.  Guess that will do.

So, my Old-Fashioned Oatmeal Raisin Cookies became my new-fashioned Pecan Steelers!  Believe it or not, they were really good.  At first the kids were reluctant.  The texture seemed a bit healthy to them.  The taste reminded them of granola.  The good news – they lasted a few days.  The really good news – they tasted good the entire time.  It was a nice crisp cookie.  Not a health cookie, but still, it was filled with some good for you ingredients that you can pronounce!

Pecan Steelers

An Original Recipe by Laura Lane of Harvest Lane Cottage

Combine and cream the following ingredients together in a mixing bowl:

1 1/2 c white sugar

1/2 cup plus 2 T softened butter

1 t vanilla

3 T water

1 large egg

Combine the following dry ingredients in a medium bowl:

2 cups all purpose flour

2 cups steel cut oats (uncooked)

1 t salt

1 t baking soda

8 oz pecans, broken in pieces or chopped

Bake about 8 minutes in a 350 degree oven.  Watch them closely and adjust baking time as needed.  They’re done when the edges are lightly golden.

Doing with what I’ve got,

Laura

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