Preheat oven to 325 degrees Fahrenheit.
In a large bowl, combine all the ingredients.
With a large ice cream scooper scoop out cookie dough and place it onto a lined cookie sheet.
Flatten each cookie with a spoon. They do not flatten on their own.
Bake for 15-18 minutes or until the edges
are slightly brown. Enjoy!
Directions
About
Notes:
Freeze fully cooled oatmeal breakfast cookies in an airtight container for up to 2 months; thaw at room temperature before serving.
Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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Can I use a different nut instead of pecans? Pls advise
yes, you can.
Can you advise which nut would be best to use as a sub?
I would use unsalted cashews!
Can I use a different nut instead of pecans?