Oatmeal Pecan Cookies - cooking recipe

Ingredients

1 cup quick-cooking oatmeal or 1 cup old-fashioned oatmeal
6 tablespoons pecans, coarsely chopped (I used pecan chips)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 - 1/2 teaspoon orange zest (optional)
2 tablespoons unsalted butter, softened
3 tablespoons Splenda brown sugar blend or 6 tablespoons light brown sugar
2 tablespoons Splenda granular or 2 tablespoons sugar
1 large egg
1/2 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Preparation

Preheat oven to 375\u00b0F; lightly grease a baking sheet.
If using old fashioned oats pulse them in a food processor a few times.
Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
Beat the butter and sugars in a large bowl until smooth.
Add the egg, scraping the bowl and beating until smooth.
Stir in the vinegar and vanilla, then the oat mixture.
Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
Bake cookies for 10-14 minutes until the edges are barely browned.
Remove them from the oven and let them cool on baking sheet for about 5 minutes.
Transfer to rack or paper bag to cool completely.
**Mine turned out as small round puffy soft and slightly chewy cookies**.