Ginger Pecan Oatmeal Cookies

Last week I failed. I did not post. I did not cook or bake. Really I just barely kept it all together. BUT I'm back and maybe even better than ever. School has definitely gotten more stressful, but instead of completely losing my mind, I started doing yoga. And am trying to accept that it (life, school, etc.) is a process, which gives us only fleeting moments of perfection.

So with all of that in mind, I post one of most flavorful, yummy, crisp cookies that is just begging to be dipped in coffee or tea. This cookie will definitely help you relax. It will encourage you to slow down for a minute and to take a deep breath. To stop what you're doing and just be in the moment.


I hope you get to make these. Or that someone makes them for you. Because they go along way toward creating one of those fleeting moments of perfection that so many of us could use.

Ginger Pecan Oatmeal Cookies

1 cup rolled-oats
3/4 cup pecan halves

1 cup whole-wheat flour
1/4 cornstarch
1 tablespoon freshly grated ginger*
1/2 teaspoon salt
1/4 teaspoon baking soda

1 1/2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 egg

*or use 1 teaspoon ground ginger, but prefer the taste of fresh. I used a grater and just squeezed out the water with a paper towel.

1. Put the oatmeal and pecans into a food processor and grind until it has the texture of cornmeal.

2. In a medium-sized bowl whisk together the flour, cornstarch, ginger, salt, and baking soda. Add the oatmeal/pecan mixture.

3. Put the butter in your stand-mixer bowl and beat until light (about 1 minute). Add both sugars and beat for 3 minutes, stopping occasionally to scrape down the sides. Add the vanilla and the egg and mix until incorporated.

4. Add the flour mixture to the butter/sugar/egg mixture and mix until combined.

5. Line a loaf pan with plastic wrap and pack the dough into the pan evenly. Cover the top with plastic wrap and place in the fridge to cool (about 2 hours).

6. Heat your oven to 350 F. Remove the dough from the loaf pan and slice in half lengthwise. Cut into 1/4 inch thick cookies. Bake on cookie sheets with parchment paper for 15-18 minutes (until the edges are browned).