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Journal-News.com

Roasted Pecan Oatmeal Cookies

By Ann Heller

Dayton Daily News

Tulin Ercan of Yellow Springs is of Turkish descent and had never made cookies, but this fall she decided to try. She didn't want to use the raisins in a recipe she found and didn't have any nuts. A friend suggested she use some of his roasted rosemary pecans. Her recipe won a place in the finals in the Dayton Daily News 2002 Holiday Cookie Contest.

Makes 8 pizza-sized cookies
1 1/2 sticks butter
1/2 cup granulated sugar
1 cup brown sugar
1 egg
2 tablespoons water
1 teaspoon pure vanilla extract
2/3 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups quick-cooking oats
1 cup roasted rosemary pecans, chopped

Preheat oven to 350 degrees.

Cream butter and sugars, and add the egg, beating thoroughly. Blend in the water and vanilla. Add remaining ingredients in the order given, one at a time, to ensure blending. Drop tennis ball-sized globs on a cookie sheet for pan pizza-sized cookies (or drop golf ball-sized globs for regular-sized cookies.) Bake for 15 minutes.

ROASTED PECANS
Makes 1 cup
3 tablespoons extra-virgin olive oil
1 cup pecansv 1 tablespoon rosemary
1 tablespoon sugar
1 tablespoon salt

In a cast-iron skillet, heat the oil slightly and add remaining ingredients, stirring until coated. Place in a 250-degree oven for 2 hours.

Allow to cool, then pulse in a food processor until coarsely ground.