This year I participated in the Great Food Blogger Cookie Swap, a holiday cookie exchange with a good purpose, and made Toasted Pecan Cookies. The annual cookie exchange partners with Cookies For Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. The task of each blogger was to send three other bloggers a cookie that has not appeared on his or her blog in the past.
These cookies are made using Rice Krispies, toasted pecans, and oatmeal – they almost sound like they could be considered a breakfast cookie, right? But alas, they do have sugar which would make them better suited for dessert.
Like most cookies, they are made by creaming butter and sugar first. Then eggs and vanilla are beaten in just before adding flour, baking soda, and salt.
The crackly goodness gets added next – oatmeal, pecans, and Rice Krispies.
Medium-sized scoops work great when making these.
Toasted Pecan Crackles are baked at 400 degrees for about 10 to 12 minutes, or until they are a nice golden color.
I boxed three packages of a dozen cookies and shipped them across the country to The Gaited Baker, Fail Sweetly, and Persnickety Plates. I can’t wait to see what they sent their three recipients.
Nutrition Information:Yield: 24 Serving Size: 1 cookie
Amount Per Serving:Calories: 237 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 36mg Sodium: 155mg Carbohydrates: 28g Fiber: 1g Sugar: 16g Protein: 3g