These delicate but rich, crispy cookies are quick and easy to make. Walnuts, pistachios, or hazelnuts can be used as well. For an extra-fancy element, while the cookies are still warm and pliable, wrap them around the handle of a wooden spoon. Dip the ends or drizzle the tops with melted chocolate, if desired, or two cookies can be put together, sandwich-style, with chocolate frosting.

Preheat an oven to 350°F. In a heavy saucepan, melt the butter over medium heat. When it foams, add the brown sugar, stirring until it dissolves, 2 to 3 minutes. Stir in the molasses and corn syrup, then the oats, pecans, flour salt, and vanilla. Stir until well blended. Remove from the heat and drop teaspoonfuls onto a parchment- or aluminum foil-lined baking sheet at least 2 inches apart, as the cookies will spread during baking. Bake for 7 to 9 minutes, or until the cookies are golden brown and the edges slightly darker

Remove from the oven and let cool on the pan for 4 to 5 minutes, or until slightly firmed. With a metal spatula, transfer the cookies to wire racks. If desired, while still pliable, form them around the handle of a wooden spoon.

Makes about 48 cookies