Man oh man are these good. My grandmother made these with all oatmeal and called them a humbler version of Mexican wedding cakes. I like to split the difference and do half oats and half pecans. I don’t think it’s possible to mess these up.
- 1 1/2 cups butter
- 3/4 cup powdered sugar
- 3 teaspoons vanilla extract
- 3/4 tsp salt
- 3 cups flour
- 3/4 cup old-fashioned oats
- 3/4 cup chopped pecans
Preheat oven to 325 degrees. Toast pecans on a baking sheet in the oven for 8-10 minutes. Let cool completely.
Cream butter and sugar in a mixer with paddle attachment. Add vanilla and mix. Add flour, salt, oats and cooled pecans and mix until combined thoroughly.
Scoop or shape into balls and place on a lined baking sheet – only about an inch apart as these do not spread. Bake for 15 minutes. Cool for 10 minutes. Coat in powdered sugar and let cool completely on cooling rack before storing.