Here's your pecan pie and cookie too!
| Yield | |
|---|---|
| Source | Wilma Weisz, Ft. Wayne, Ind. |
| Prep time | 1 hour |
| 1 | Cup | flour (and 1 tablespoon) |
| 1⁄2 | Cup | oats (quick) |
| 3⁄4 | Cup | brown sugar |
| 1⁄2 | Cup | butter |
| 3 | eggs | |
| 3⁄4 | Cup | light corn syrup |
| 1 | Cup | pecans (chopped) |
| 1 | Teaspoon | vanilla |
| 1⁄4 | Teaspoon | salt |
Combine 1 cup flour, oats and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Bake at 350 degrees for about 12–15 minutes. Beat eggs slightly; add corn syrup, pecans, vanilla, salt, 1/2 cup brown sugar and 1 tablespoon flour; blend well. Pour over the partially baked crust. Bake at 350 degrees for 25 minutes.
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