They are reminiscent of delicious little buttery French cookies.

* Ingredients
° 1/2 cup semi-salted butter, soft
° 2/3 cup maple sugar
° 1 egg
° 1 c. pure vanilla extract
° 1 1/4 cups lactose-free milk (or regular milk of your choice)
° 2 cups unbleached flour
° 2 cups quick cooking oatmeal
° 1/2 cup roughly chopped pecans
° 1 c. baking soda

* Preparation :

Preheat the oven to 190°C (375°F). Line 2 baking sheets with paper-parchment.
In a large bowl, using an electric mixer on medium speed, brush the butter with the maple sugar.
Add eggs, vanilla extract and milk. Mix well until the mixture is smooth.
In another bowl, combine flour, oatmeal, pecans, and baking soda. to mix together.
Add the dry ingredient mixture to the wet ingredient mixture. Good mixing.
Place six tablespoons of dough on each plate, making sure they are well spaced.
Bake cookies for 15 to 20 minutes or until lightly browned.
Transfer cookies to a wire rack and let cool.
Pancakes can be stored at room temperature, protected from moisture in an airtight container.

Enjoy !