- 2 cups quick-cooking oats
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 teaspoon almond extract
- 1 cup butter (no substitutes), melted
- 1 cup chopped pecans
- In a bowl, combine the first four ingredients. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in butter and pecans. Drop by teaspoonfuls 3 in. apart onto lightly greased foil-lined baking sheets. Bake at 350 degrees F for 10-12 minutes or until lacy and golden brown. Cool completely on pans before carefully removing to wire racks.