A delicious oatmeal cookie is uniquely flavored with cane syrup, cinnamon, and butter inspired by a school lunchroom Cook’s recipe and fond memories.
1 cup butter, softened
1 cup sugar
3 tablespoons cane syrup
1 tablespoon vanilla extract
1 cup regular flour
3 cups oats, old-fashioned or quick oats
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup pecans, chopped
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Cream together butter and sugar.
Beat eggs into butter and sugar.
Add syrup and vanilla mixing in thoroughly.
Combine oatmeal, flour, baking powder, salt, and cinnamon together into a medium-size bowl.
Stir oatmeal mixture into butter and sugar combination.
Add pecans and stir until all ingredients are incorporated well.
Spoon cookies by rounded teaspoonfuls a few inches apart onto parchment paper lined cookie sheets.
Bake at 350 degrees for 10 minutes then turn pans around and bake for 1 or 2 minutes more.
Place cookies on racks to cool.
Turning pans during baking browns the cookie all around.