1 cup quick cooking oatmeal
3/4 cup pecan halves
1 cup whole-wheat flour
1/4 cup cornstarch
1 teaspoon ground ginger
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup (1 1/2-sticks, 6-ounces) unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture.
Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl.
Whisk in the oat/nut mixture.
In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute.
Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more.
Add the vanilla and the egg.
Mix in the dry ingredients to make a textured dough.
Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan.
Press to level off the dough.
Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
Preheat the oven to 350║F.
Line 2 baking sheets with parchment paper or silicone mats.
Remove dough from the pan and unwrap.
Slice dough in half lengthwise if using a large pan.
Slice each log crosswise into 1/4-inch thick cookies.
Place the cookies about a 1-inch apart on the prepared pans.
Bake until golden brown, 15 to 18 minutes.
Transfer cookies to a rack to cool and crisp.
Store cookies in a tightly sealed container for up to 1 week.