Yellowhammer Cookie

INGREDIENTS 

– 3 1/2 cups all-purpose flour – 2 teaspoons baking soda – 1/4 teaspoon baking powder – 1 teaspoon salt – 2 cups brown sugar (we used light brown sugar)

– 1 1/2 cups (3 sticks) butter, melted and slightly cooled – 2 egg – 2 teaspoons vanilla extract – 4 1/2 cups quick-cooking oats (see recipe note) – 24 pecan halve

PROCEDURE

Step 1 Mix the dry ingredients except for the oats: 

In a larger basin, mix the flour, baking soda, baking powder, and salt. 

Step 2 Mix the wet ingredients:

In a large mixing basin, combine the brown sugar, butter, eggs, and vanilla and whisk until smooth and free of sugar lumps.  

Step 3 Finish the dough: 

Add the flour mixture to the butter mixture and stir with a firm wooden spoon until smooth and taffy-like. Add the oats and continue to beat until combined. Don't worry if the dough isn't stiff; it will stiffen as it chills.   

Step 4 Chill:

Cover the bowl and chill the dough for 1 to 2 hours. 

Step 5 Preheat the oven to 350°F. 

Place the racks in the top and bottom thirds of the oven. Line two baking sheets with parchment or silicone mats.  

Step 6 Shape the cookies:

Divide the dough into 48 balls, each 1 1/2 inches in diameter. Place 8 balls on each baking sheet, flattening slightly. Put a pecan half on four of the cookies on each sheet.  

Step 7 Bake the cookies:

Bake for 8 minutes, then flip the baking sheet from front to back and top to bottom and bake for another 8 minutes, or until the rims are lightly golden brown and the centers of the cookies have set.  

KOREAN CREAM CHEESE GARLIC BREAD

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