Like you, I've amassed stacks of recipes from sites on the web, including the Food Network. The recipe below is one I've had at the front of my to-try book for nearly three-quarters of a year. It came in an e-newsletter, "12 Days of Cookies" that I had subscribed to when I was baking cookies as gifts during the winter holiday season.
It's a whole grain recipe, using oatmeal and whole wheat flour. On the other hand, the cookies comprise 1 1/2 sticks of butter. Oh well. They're very tasty, though. Crisp, rich, pecan-y, and buttery. Right off the pan, they're soft, but as soon as they cool, they develop a carmelized crispness that can't be beat.
Big caveat: the original recipe says to place them an inch apart. Don't believe it. Using agave nectar might have something to do with this, but these little guys spread a lot more than that (as you'll see in the photos below).
Please go see the original recipe for the exact details. Here's what I altered:
1. 1 cup of agave nectar for the sugars 2. Placed the cookies much further apart (after a near disaster). 3. Baked at 325 degrees F. 4. Baked for 7 minutes, turned the pans, then baked 4 minutes before they were golden brown.
Here are some photos of how it went:
First, I processed the nuts and the oats for about 2 minutes until they were well ground.
Then, I whisked the dry ingredients together.
Next, I beat the butter with the agave nectar, vanilla and egg.
Then, I added the dry ingredients to the wet to get the final mixture.
Next, in a plastic-lined loaf pan, I spread the mixture and covered it with a flap of plastic.
Then, I chilled it for about two hours until it hardened.
I removed it from the fridge, peeled of the plastic, and began slicing the loaf into smaller, more manageable blocks. From the blocks, I sliced off 1/4 in. thick slices and placed them onto cookie sheets lined with parchment paper.
Don't place yours as close together as these. That was a big mistake.
However, they baked up well after I'd separated them.