How to make it

  • Sift together dry ingredients, set aside.
  • Cream butter and sugars until fluffy.
  • Beat in egg and vanilla; mix in dry ingredients, oats and nuts.
  • Divide dough in half, turn out onto lightly floured board, and shape into 2 rolls about 10" long and 1 1/2" in diameter.
  • Wrap in foil or plastic wrap and chill well or freeze.
  • About 10 minutes before cookies are to be baked, preheat oven to 375 degrees.
  • Slice rolls 1/4" thick and arrange cookies 2" apart on lightly greased baking sheet.
  • Bake about 10 minutes, until tan.
  • Cool 5 minutes on baking sheet, then transfer to wire rack to cool.
  • Makes about 6 dozen cookies.
  • NOTES : You can also use walnuts or toasted almonds instead of pecans.

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