In our family, we think cookies are royalty and by-and-large sacred. When my cousin Julie had cancer, we found this recipe on the Weight Watcher site and because they were absent flour and low in sugar, she could have them as a treat. We made a batch for her oncologist and chemo nurses and those cookies were lauded for being healthy. When My Buddy’s Sherry main man John had some very serious cardiac issues, we made him batch after batch and he took them to New York where two very renowned cardiac surgeons saved his life. We think the cookies had something to do with it. And when a young gospel singer threw a clot at church and spent the week in ICU, we made some for her and her family. They lived on those cookies and oranges for a week—and cups of tea they got at the cafeteria.
So you can see why these cookies have a noble heritage and are held in such esteem. We share them frequently with our dearest friends and family. Here’s to your health and all the happiness cookies can bring.
Pecan Lace Cookies, via Weight Watchers, plus some additions.
Preheat oven at 350 degrees. Line cookie sheets with parchment paper.
1 ¼ old fashioned oats (don’t use the quick variety, they are cut too thinly)
½ cup dark brown sugar
1 tsp baking powder
Pinch of salt
Blend these with your hands
Melt 1/3 cup butter, let cool for a minute
Add 1 large beaten egg
2 tsp good quality vanilla extract
Beat together and add to dry ingredients.
Add 1 cup of dried fruit and 1 cup of nuts such as
Cranberries and pecans
Or cherries and walnuts
Or apricots and coconut
Use your medium sized ice scream scoop. Fill about half of the scoop. Pat the cookies into a round shape and flatten them. The cookies spread a little bit on the cookie sheet
Bake them for 4 minutes and switch the sheets end to end. Bale another 4 minutes. Let cool for 10 minutes before you remove them from the cookies sheet. Makes 24 nice-sized (4-6 inch) cookies.