These are one of my favorite cookies to make because they are so easy. They have the wholesome goodness of oatmeal with just enough sweetness to make you want to eat the whole plate; and if truth be told, we often do! :)
If the dough looks too dry after you've mixed all the ingredients together you can add some canola oil, one tblsp at a time. I usually only have to add one but if it is really dry outside you may have to add two. This keeps the dough a little more moist and you get a moister cookie. If you like your cookies crispier you can leave it out.
1 1/4 cups all-purpose flour
1 cup regular oats
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
5 1/3 tblsp butter, softened
1 tsp vanilla extract
1 large egg
1/4 cup chopped pecans
1/4 cup semi-sweet chocolate minichips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt), stirring to combine; set aside.
Beat sugars and butter in a large bowl with a mixer at medium speed until well blended. Add vanilla and egg, beating until well combined. Gradually add flour mixture; beating at low speed until just combined. Stir in the pecans and chocolate chips.
Drop a tablespoon of dough about 2 inches apart on a parchment or baking mat lined pan.
*I like to use a melon scoop or to roll the dough into little balls so they are roughly the same size. This insures that they will cook evenly and all be done at the same time*
Bake for 12 minutes or until the edges are lightly browned. Cool on the pans for 2 minutes then transfer to a wire rack.
Yield: approximately 3 dozen
This recipe was adapted from Cooking Light Magazine
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