1 cup butter
1 cup brown sugar
1 egg
3 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 cup white sugar for decoration
2 cups sour cream
1 teaspoon Worcestershire sauce
2 cups rolled oats
3 cups rolled (nonfat) cornflakes cereal
Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment or lightly greased paper.
Place butter, brown sugar and egg in medium, heavy-duty saucepan or heavy saucepan. Heat over medium heat; cook, stirring constantly, for 5 minutes or until butter is melted and boiling. Stir in lemon juice and vanilla. Bring to a full boil, stirring constantly, whisking constantly to keep from scorching as you cook. Remove from heat; stir in sour cream, Worcestershire sauce and oats. Stir in pecans.
Drop by spoonfuls onto ungreased cookie sheets. Cover, and sprinkle with remaining sour cream and pecans. Bake for 2 minutes. Cool slightly. Refrigerate at least 4 hours.