This delicious salad will be a favorite at any party thanks to its delicious components, which include broccoli, grapes, almonds, and bacon! Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 1 cup oatmeal
- 1 cup chopped pecans
- 1 tablespoon confectioners’ sugar, or as needed
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners’ sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
- With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners’ sugar.
- These cookies freeze well so I often make a double batch. The trick is getting some into the freezer before they’re all gone!
- You can use walnuts instead of pecans and regular oats for quick-cooking oats.
Nutrition Facts
| Calories | 61 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 42 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic!!! They are like no other Oatmeal cookie I have ever had. These cookies are a gourmet treat. I glazed them with a citrus glaze make with confectioners sugar. YUMMY
Love love love them! Very addictive. I sent a plate of them to my neighbor across the street and she called a few minutes later and said she had already eaten most of them. I will be making these for Christmas. Thank you Donna Q for the recipe.
Tried with monkfruit crystals and no pecans. Didn’t “powder” them afterward. Excellent.
No changes. I made these and they were wonderful. I’m sure they will be added to my Christmas selection later this year.
I didn’t have pecans, so I made it without that ingredient. The cookies came out very soft but hardened after they cooled. They were still very delicate and easy to break. But they are good! I also didn’t put confectioner’s sugar on the cookies afterward. As they are baking, the smell is wonderful.
These cookies are soooooooo wonderfully delicious. Melt in your mouth good.
Very good! Light and crisp. People loved this cookie. I did process the oatmeal per other reviewer suggestions. I also dropped about 1/3 teaspoon for bite-sized cookies. Loved it!
very fragil, fall apart to easy.
I always roll cookie dough in conf sugar before I bake instead of after. Today I’m going to try and add raisins chopped up and see if this is as good..
Wow, these were so good and buttery with a flaky almost shortbread-like texture! Also, these are ridiculously easy to make. They are a bit sweet so I didn’t sprinkle with powdered sugar after cooling and am glad for that. I subbed almonds for the nuts since that’s what I had on hand. Donna Q, thanks for a great recipe that I most definitely will be making again!
Really easy, only 3 steps, and just plain amazing tasting!
This cookie was AMAZING!!! I made it for my whole family (and im 13, shows how easy it was!) and they loved it. We didn’t have any powdered sugar so we used regular, but it was still great!!!
The family loved them, me too. They turned out a bit big and touched each other, no problem with the taste. My wife says they are a bit to sweet. Maybe next time I may reduce the sugar in the recipe. It is okay with or without the confectioners sugar on top. I think this is my new oatmeal cookie recipe. Made cookies this morning with an adjustment to the recipe since my wife said they were too sweet, I added about 1 1/2 extra oatmeal. They turned out better to her liking, me and the kids love them too.
Good cookies! My first batch was dropped by teaspoonfuls and they spread out completely flat. They were ready in about 12 minutes. After tasting them, I thought they should be a little sweeter, so I sprinkled some powdered sugar on them. My second batch turned out better when I rolled them in balls and then in powdered sugar. These cookies are very delicate, so the next time I make them, they’ll be 1/2″ balls.
These are unique and delicious!! Crisp and airy. Similar to pecan sandies, but way better! These were not at all what I expected when I set out to make oatmeal cookies, but they have become a favorite with family and coworkers.
Not sure how I went wrong since I followed the instructions to a tee but these turned out terrible as far as texture is concerned. They weren’t cookies at all. The taste however was awesome so I’m willing to try it again. Hopefully I get it right next time.
My family and my daughter’s in-laws (and there are a lot of them) are huge fans of these cookies! I have made them for several years now and they are looked for whenever we get together.Only change in ingredients is to increase pecans a bit and chop them really finely. I chill ALL cookie dough before baking, sometimes I make this dough the evening before baking. Once mixed, I place the dough onto waxed or parchment paper and roll it into a 1-1.5 inch log (inside of the waxed paper) so it looks like a giant salt water taffy. Chill overnight and cut into about 3/4 inch pieces, and roll into balls to bake. This step yields regular shaped cookies without spreading out too thinly bc of the high butter and fine sugar content of this dough. These will come out as cookies, not balls, after baking. I dust with confectioners sugar (placed in a strainer) once as they are cooling on airbake cookie sheets. Then move to cool sheets to firm up, as soon as the cookies are cooled enough to keep their shape when picked up with a pancake turner/metal spatula. Then I dust with conf. sugar again after cooling completely. These are a very tender cookie that cannot be stacked up in a cookie tin without crumbling. I place in a single layer stacked on a slant on a platter, or in an aluminum pan prettied up with paper doilies. No matter how they are presented, they are snatched up. Now I also make little take home pans for everyone as well, which are well appreciated.
Made it with my little brother it was super quick and easy, plus the cookie dough is safe for little ones to eat straight.
Love these cookies. I substituted 1/2 cup pumpkin seeds and 1/2 cup dried papaya for the pecans and they were really delicious. Great texture and perfectly sweet.
Love these! So light and crisp. I didn’t have nuts so I left those out and we added blue sprinkles .
They taste okay and are very easy to make, but they are very dry and crumble when you eat them.