Marys Gluten Free Oatmeal Chocolate Chip Coconut Pecan Cookie Food

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
• Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

GLUTEN-FREE CHOCOLATE PECAN COOKIES

Steps:

• Mix cocoa, sugar, and pecans.
• Stir in egg whites and vanilla, and mix until blended, but do not whip. Chill for half an hour.
• Drop by spoonfuls onto baking sheet lined with parchment.
• Bake at 350 for 14-16 minutes. Remove to rack to cool.
• Pour a glass of milk and eat half of them yourself.

MARY'S OATMEAL COOKIES

Steps:

• Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well.
• Drop by rounded teaspoonfuls onto greased cookie sheet.
• Bake at 350°F for 12-15 minutes.
• For variety; add chopped nuts, raisins, chocolate chips or coconut.

OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325F.
• Beat butter and sugars together at High speed until fluffy.
• Add eggs and beat on medium speed until blended.
• Beat in vanilla, baking soda and salt until mixed in fully.
• Add flour and mix at low speed until blended.
• Stir in oats, coconut and chocolate using spoon.
• Arrange in mounds on baking sheets. Pat down if desired.
• Cook 12-14 minutes.
• Cool one minute before transferring to cooling rack.

PECAN COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
• Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

MARY'S GLUTEN FREE OATMEAL CHOCOLATE CHIP, COCONUT, PECAN COOKIE

Steps:

• 1. Preheat oven to 350°F.
• 2. In a large bowl, mix together oil, sugars, egg, applesauce, and vanilla extract. Beat on medium-high about 3 minutes - break up any brown sugar lumps.
• 3. In a medium bowl, whisk together flour, oats, salt, and baking soda. Fold flour mixture into egg & sugar mixture until combined.
• 4. Fold in chocolate chips, coconut, and pecans (dough will be slightly loose).
• 5. Spoon heaping tablespoons of dough onto lined cookie sheets about 2" apart.
• 6. Bake at 350°F for 11 - 12 minutes, or until they're browned around edges.
• 7. Let cookies cool on pans for three minutes, and then move to wire rack to cool completely.
• NOTES:.
• I use Bob's Red Mill 1:1 Gluten Free Baking Flour with great success. I also use Bob's Red Mill gluten free oats but Quaker gluten free oats work equally well.
• NOTES: Applesauce adds needed moisture and "chewy" mouth feel to gluten free cookies, and you wont taste the applesauce.
• NOTES: I use unsweetened coconut but if all you have is sweetened coconut then use that (same portion) but decrease granulated sugar in recipe by about 1 tablespoon.