1/4 Photos of Oatmeal, Chocolate Chip, and Pecan Cookies
From Cooking Light - These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips. Directions say to line baking sheets with parchment paper, but I bake mine on a baking stone and they always come out great. After 24 hours or so they become hard, but if you put two cookies in the microwave for about 10 seconds, they're soft, warm, and taste fresh-baked.
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- 1Preheat oven to 350 degrees.
- 2Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
- 3Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended.
- 4Add vanilla and egg; beat until blended.
- 5Gradually add flour mixture, beating at low speed just until combined.
- 6Stir in pecans and minichips.
- 7Drop 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.
- 8Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
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Nutritional Facts for Oatmeal, Chocolate Chip, and Pecan Cookies
Serving Size: 1 (782 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 88.9
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 1.4 g
- Cholesterol 10.3 mg
- Sodium 72.8 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 0.7 g
- Sugars 7.8 g
- Protein 1.4 g