These are different from any oat biscuits you've had - buttery, light, crisp and delicate. You can substitute walnuts for pecans if you like.
I am Donna Q and I posted this recipe. All Recipes made a few changes to it before putting in on the website. 1. Parchment paper is not necessary. I've never had these cookies stick. 2. Mix ingredients well but batter should not be smooth! The nuts and oatmeal are what give them the great texture. 3. Use a teaspoon to drop onto cookie sheet so that the cookies are very small. Because they're crumbly and sugared they are easier to eat if they are really small. Enjoy! - 25 Apr 2010 (Review from Allrecipes USA and Canada)
YUMMY! For a smoother texture put the oats in a food processor or blender. Then pulse it until you have the consistency of flour. - 18 Apr 2010 (Review from Allrecipes USA and Canada)
WONDERFUL EUROPEAN VERSION! I ROLLED THEM IN ABOUT 1 ROUNDED TABLESPOON BALL TO BAKE (LIKE PEANUT BUTTER COOKIES) AND DOUBLE DIPPED THEM IN A BOWLFUL OF POWDERED SUGAR, ONCE WHEN THEY ARE SEMI-WARM ON THE COOKIE RACK, AND WHEN THEY ARE COMPLETELY COOLED. I ALSO LOWERED THE COOKING TIME TO 15 MINUTES. YUMMY!!! - 02 May 2010 (Review from Allrecipes USA and Canada)