Oatmeal Chocolate Chip And Pecan Cookies 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.

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
• Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended.
• Add vanilla and egg; beat until blended.
• Gradually add flour mixture, beating at low speed just until combined.
• Stir in pecans and minichips.
• Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees for 12 minutes or until edges of cookies are lightly browned.
• Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES

Steps:

• Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
• In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
• In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
• Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

RAISIN PECAN OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

OATMEAL PECAN CHOCOLATE CHIP

Steps:

• Make the Go-To Chocolate Chip Cookies, reducing the flour to 1 3/4 cups, and folding in 1 1/2 cups old-fashioned oats and 1/2 cup chopped pecans with the chocolate chips. Bake as directed.

MILK CHOCOLATE CHIP-PECAN COOKIES

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

DYNAMITE OATMEAL CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
• Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
• Add oatmeal, raisins, chips and pecan, if desired.
• Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
• Bake at 350° for 8-12 minutes or until golden brown.

WHITE CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

OATMEAL PECAN COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

CHOCOLATE CHIP COOKIES WITH OATMEAL AND PECANS

Steps:

• Preheat oven to 350°F. Lightly grease 2 heavy large baking sheets. Beat margarine and both sugars in large bowl until fluffy and well blended. Beat in eggs 1 at a time, the vanilla. Sift flour, baking soda and salt over margarine mixture and stir to blend. Mix in oats, the chocolate chips and pecans.
• Working in batches, drop dough by rounded tablespoonfuls onto prepared sheets. Bake cookies until golden brown, about 14 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 week ahead. Store cookies airtight at room temperature.)

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• Sift together flour, soda and salt.
• In a separate bowl, cream together shortening and sugars; add eggs, one at a time, beating well after each addition.
• Stir in hot water, vanilla and flour mixture.
• Add remaining ingredients; mix well.
• Drop from a teaspoon onto parchment-lined baking sheet.
• Bake at 375°F for 8-10 minutes.

PECAN WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
• Stir in oatmeal.
• Sift flour, baking powder, baking soda into the mix. Stir together until combined.
• Add in pecans and white chocolate chips.
• Bake at 375°F for 10-12 minutes or until done to your liking.
• *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.

OATMEAL, DATE, PECAN AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. Flatten cookies slightly with spoon. Bake until brown, about 10 minutes. Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

CHOCOLATE CHIP MAPLE-PECAN COOKIES

Steps:

• Set oven to 375°.
• Line 2 cookie sheets with parchment or wax paper.
• In a small bowl whisk together flour, baking soda and salt.
• In a large bowl using an electric mixer beat melted butter with both sugars on high speed until fluffy (about 5 minutes).
• Add in eggs one at a time then egg yolk beating until creamy.
• Beat in the maple extract.
• Reduce the speed to low and add in the flour mixture until JUST blended.
• Stir in chocolate chips and pecans.
• Chill the dough for about 2 hours until semi-firm, or up to 24 hours.
• You can scoop the dough onto baking sheets and freeze to use later if desired.
• Scoop about 1/4-cup batter onto cookie sheet, leaving about 3-inches apart.
• Flatten mounds into 3-inch rounds using moistened palm of your hand.
• Repeat with remaining cookies (you will have to use two baking sheets for this and bake in two separate batches).
• Bake 1 sheet at a time for about 13-15 minutes.
• Transfer the cookies to a rack to cool and continue with remaining cookies.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.