- 1 cup whole wheat flour
- 1/2 cup chopped pecans
- 1/2 cup quick cooking oats
- 1/2 cup light corn syrup
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil. In small mixing bowl, sift the flour. Add the pecans and oats. Mix well.
- In saucepan over medium heat, combine the corn syrup, brown sugar, and butter. Bring to a boil, stirring constantly. Remove from heat. Stir in the vanilla and flour mixture. Stir until well blended. Mixture will turn opaque. Drop by teaspoonfuls onto cookie sheets about 3 inches apart.
- Bake for 9 minutes or until set and golden. When done, slide foil onto wire racks and allow cookies to cool. Re-line cookie sheets with new foil for next batch. Peel cookies off of foil when cool.