Oat-Pecan Pralines
Yield
1 dozenPrep
1 hrsCook
12 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 ¼ | cups |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
molasses
|
|
| 1 | teaspoon |
maple extract
|
* |
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 ½ | cups |
rolled oats
(quickor old fashioned) |
|
| 1 | cup |
pecans
coarsely chopped |
|
| ¾ | cup |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 296 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
molasses
|
|
| 5 | ml |
maple extract
|
* |
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 591 | ml |
rolled oats
(quickor old fashioned) |
|
| 237 | ml |
pecans
coarsely chopped |
|
| 177 | ml |
pecan halves
|
|
Directions
In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy.
Add the eggs, molasses and maple extract; beat well.
Add the flour and baking soda; mix well.
Stir in the oats and chopped pecans; mix well.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350℉ (180℃) F; lightly grease cookie sheets.
Shape the dough into 1-inch balls; place 3 inches apart on the prepared cookie sheets.
Press a pecan half in the center of each ball.
Bake for 10 to 12 minutes, or until a deep golden brown.
Immediately remove to wire racks to cool.
