Memorial Oatmeal Cookies
James’s memorial service is tonight. I’m making food for it today. He loved cookies; I think, because he himself was kind of like a cookie. Easily shared, day-brightening, and sweet – any or all of those descriptives could be ascribed to both cookies and James.
Here is a cookie recipe I created for James. I wish he could try them.
Oatmeal Pecan Shortbread Cookies
- Yield: 36 cookies 1x
- 1 cup pecan pieces
- 1/2 cup rolled oats
- 1 cup (1/2 pound) softened butter
- 3/4 cup brown sugar
- Pinch salt
- 1/2 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1/4 cup cacao nibs
- Toast the pecans in a dry skillet for about 2 minutes, stirring frequently, over medium heat until they start smelling good. Remove to a cutting board, and mince. Let cool.
- In the same skillet, lightly toast the oatmeal for about a minute, stirring frequently. Remove and let cool.
- In a mixing bowl, beat the soft butter with the sugar, salt, and vanilla until creamy and combined.
- Sift in the flour and mix.
- Add the cooled nuts, oatmeal, and the cacao nibs and mix well.
- Lay out a sheet of waxed paper, about 18″ long, and spoon the dough out into a 12″ log. Use the paper to shape it into a cylinder as well as you can. Twist the ends to seal and refrigerate at least 4 hours and up to 2 days.
- When ready to cook, preheat oven to 350 degrees F.
- Cut the dough log into 1/4″ slices with a sharp non-serrated knife. Cut right through the paper and then peel it off. Be patient; the dough is rather fragile.
- Lay on ungreased cookie sheets about 1″ apart.
- Bake 10-12 minutes or until cookies are light brown around the edges.
- Cool on the sheets for about a minute, then transfer to racks to cool.
We love you, dear James.