These cookies are sweet, crisp, comforting and GOLDEN! They have crunch from the pecans, crumbliness from the oats, sweetness from sugar and tiny hint of cinnamon. I just love the combination of pecan and oatmeal! Maple syrup would also work with these flavours beautifully.
I used white sugar with demerara sugar, you can substitute it with dark brown sugar for slightly deeper caramelised flavour, it should hardly make any difference in the colour or texture of the cookies. They are more crisp than chewy and it’s important to store them in air tight containers to keep them that way.
As you may see from the picture in the recipe, I had a mixture of natural pecans and more crunchy caramelised pecans. You can use store bought sugar coated pecans or caramelise them at home by simply cooking them with wet caramel until less runny, then cool on baking sheet and roughly chop before using in the recipe.
Wishing you a cookielicious day 🙂 x