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  • 1-1/4 Cup(s) firmly packed brown sugar
  • 1/2 Pound(s) (2 sticks) margarine or butter, softened
  • 2 Eggs
  • 2 Tablespoon(s) molasses
  • 1 Teaspoon(s) Maple extract
  • 1-1/4 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 2-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup(s) pecans, coarsely chopped
  • 3/4 Cup(s) pecan halves (about 48 halves)

Cooking Instructions

In large bowl, beat sugar and margarine until creamy. Add eggs, molasses and maple extract; beat well. Add combined flour and baking soda; mix well. Add oats and chopped pecans; mix well. Cover; chill at least 1 hour. Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1-inch balls. Place 3 inches apart on cookie sheets. Flatten each ball by pressing a pecan half in the center. Bake 10 to 12 minutes or until deep golden brown. Immediately remove from cookie sheets to wire rack. Cool completely. Store tightly covered.


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