Oatmeal Date Pecan And Chocolate Chip 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.

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
• Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
• In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
• Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

OATMEAL-DATE COOKIES

Steps:

• Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
• Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
• Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

OATMEAL DATE COOKIES

Steps:

• Preheat oven to 375 degrees F and grease cookie sheets.
• In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
• Add eggs, one at a time, beating well after each. Blend in vanilla.
• Gradually add dry ingredients to creamed mixture, mixing well with spoon.
• Stir in oats, dates and walnuts.
• Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
• Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.

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.

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.)

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-DATE-PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• Melt butter.
• Add brown sugar and stir until smooth.
• In a medium bowl, combine flour, whole wheat flour, baking soda, oats and salt.
• Combine butter mixture with dry ingredients.
• Add egg, vanilla and dates.
• Fold in pecans and mix well.
• Lightly grease a baking sheet.
• Spoon mixture by tablespoon onto sheet.
• Bake 12-15 minutes until tops are dry to the touch.