OATMEAL PECAN CHOCOLATE CHUNK COOKIES
You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 22 five-inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
- Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.
PECAN DARK CHOC CHUNK OATMEAL COOKIES
Buttery pecans and dark chocolate chunks embedded into oaty goodness - what more could you want in a cookie?
Provided by Whole Food Bellies
Categories Cookies
Time 25m
Number Of Ingredients 11
Steps:
- Add the coconut oil, coconut sugar, vanilla extract and egg to a large mixing bowl. Cream them together until as smooth as possible
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and ½ tsp of sea salt.
- Stir the flour mixture and the coconut oil/sugar mixture together until just combined. Add in the oats, chocolate chunks, and pecans. Mix well
- Place the bowl containing the cookie dough into the freezer for about 20 minutes. They will hold together better and become more crispy by doing this step. If your bowl does not fit into the freezer then wrap the uncooked cookie dough in clingwrap or beeswax and place that in the freezer.
- Pre-heat the oven to 350F (175C) and grease two baking sheets or line them with parchment paper
- Scoop tablespoon sized balls onto the baking sheets and bake your cookies for about 14 minutes, until they are just beginning to look golden
- Remove from the oven and let them sit on the baking sheet for five minutes, then transfer them to a wire rack to cool
Nutrition Facts : Calories 134 kcal, Carbohydrate 12.9 g, Protein 2 g, Fat 9.2 g, SaturatedFat 6.8 g, Cholesterol 9 mg, Sodium 84 mg, Fiber 1.5 g, Sugar 6.7 g, ServingSize 1 serving
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
Provided by happynana
Categories Drop Cookies
Time 1h
Yield 16 cookies
Number Of Ingredients 12
Steps:
- I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
- Preheat oven to 350 degrees.
- Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
- Whisk flour, baking powder, baking soda and salt in medium bowl.
- In second medium bowl, stir together, oats, pecans, cherries and chocolate.
- In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough evenly into 16 portions; about 1/4 cup each.
- Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
- Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
PECAN, OAT, AND DARK-CHOCOLATE-CHUNK COOKIES
These hearty treats are like a granola bar and a cookie rolled in one. This dough is sticky and a bit crumbly (but hey, it's gluten-free and vegan!) -- use damp hands to flatten. Cookies will crisp as they cool. Martha made this recipe on "Martha Bakes" episode 803.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Working in batches, pulse pecans in a food processor just until finely ground. (Do not overprocess.) Transfer to a bowl and stir in oats, baking powder, salt, and cornstarch. Make a well in the center and add oil, maple syrup, and vanilla. Stir to combine. Fold in chocolate chunks.
- Line a baking sheet with parchment. Scoop and firmly pack dough a using 1/4-cup measuring cup and arrange on sheet. Flatten each slightly with palm of hand until 1/2 inch thick.
- Bake, rotating sheet once, until cookies are light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cool completely before removing cookies with a spatula.
Nutrition Facts : Calories 355 g, Cholesterol 1 g, Fat 29 g, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, Sodium 63 g
CHOCOLATE CHUNK PECAN COOKIES
Steps:
- Preheat the oven to 375 degrees. Place the butter in the bowl of an electric mixer and beat until creamy. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat well to combine. Sift together the dry ingredients and add to the batter, mixing well. Remove bowl from mixer (be sure to scrape the beater) and stir in the nuts and chocolate chunks by hand. Drop by teaspoons onto greased cookie sheets and bake 8 to 10 minutes until lightly browned. Cool 5 minutes on sheets then remove cookies with a spatula to racks to cool.
MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES
Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003.
Provided by newspapergal
Categories Drop Cookies
Time 36m
Yield 22 5inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
- Add vanilla, milk, and eggs; mix well.
- Add reserved dry ingredients, and beat until just combined.
- Remove bowl from mixer, and fold in oats, chocolate, and pecans.
- Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350°.
- Line two baking sheets with parchment paper, and set aside.
- Remove dough from refrigerator.
- Using an ice-cream scoop, shape into 2-inch-diameter balls.
- Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
- Bake until golden, but still soft in center, 15 to 16 minutes.
- Remove from oven, and place on a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container up to 2 days.
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