Pecan Oatmeal Cookies Food

OATMEAL PECAN COOKIES

Steps:

• Preheat oven to 375°F; lightly grease a baking sheet.
• If using old fashioned oats pulse them in a food processor a few times.
• Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
• Beat the butter and sugars in a large bowl until smooth.
• Add the egg, scraping the bowl and beating until smooth.
• Stir in the vinegar and vanilla, then the oat mixture.
• Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
• Bake cookies for 10-14 minutes until the edges are barely browned.
• Remove them from the oven and let them cool on baking sheet for about 5 minutes.
• Transfer to rack or paper bag to cool completely.
• **Mine turned out as small round puffy soft and slightly chewy cookies**.

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 SNACK COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In medium bowl, mix flour, pumpkin pie spice, baking soda and salt; set aside. In large bowl, beat butter, cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in egg product and vanilla. On low speed, gradually beat in flour mixture just until blended. Stir in oats and cherries.
• Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly. Sprinkle 1/2 teaspoon chopped pecans onto each cookie; gently press into dough.
• Bake 13 to 14 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheets to cooling racks.

OATMEAL PECAN COOKIE MIX

Steps:

• In a small bowl, combine flour, sugar, baking soda and baking powder. In a 1-qt. glass jar, layer flour mixture, brown sugar, oats, pecans and rice cereal, packing well between each layer. Cover and store in a cool, dry place up to 6 months. Yield: 1 batch (about 4 cups total)., To make cookies: Preheat oven to 350°. In a large bowl, cream butter until light and fluffy. Beat in egg and vanilla. Gradually add cookie mix. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until golden brown. Cool 2 minutes before removing from pans to wire racks.

BUTTERSCOTCH-PECAN-OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Make cookie dough as directed on pouch, adding liqueur, vanilla and cinnamon with butter, water and egg. Stir in chips, coconut and pecans.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 12 minutes or until golden brown and tops are almost dry. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store cookies in airtight container.

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 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.

OATMEAL PECAN COOKIES

Steps:

• Cream butter with electric mixer. Add sugars, vanilla, milk and eggs. Mix until blended. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture and mix together. Stir in the oatmeal and pecans.
• Spoon out by teaspoonfuls onto greased cookie sheets. Bake for 8-9 minutes in a 350°F oven and cool on a wire rack.

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.

FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Mix the flour, baking powder, slat, cinnamon, and oatmeal.
• Beat the butter, shortening, water and sugars together until light and fluffy.
• Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
• Add the flour mixture in two additions, beating each until well combined.
• Stir in the chopped apricots and pecans.
• Drop by tablespoonfuls about 2 inches apart on cookie sheets.
• Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
• Let cool on the pan for 5 minutes, then transfer to a cooling rack.

OATMEAL PECAN CHOCOLATE CHUNK COOKIES

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.

TOFFEE-PECAN OATMEAL COOKIES

Steps:

• Place oats in a food processor. Cover and process to a fine powder; set aside., In a large bowl, beat butter and sugars until crumbly. Beat in the egg substitute, buttermilk and vanilla., Combine the flour, baking powder, baking soda, salt and ground oats; gradually add to butter mixture and mix well. Stir in the chocolate chips, pecans, toffee bits and grated chocolate., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Store in airtight containers.

MEAN CHEF'S OATMEAL PECAN CHOCOLATE CHUNK COOKIES

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.

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.