Oatmeal, Chocolate Chip, & Pecan Cookies
Nice cookies! I followed the recipe except only cooked them for 11 minutes (I prefer a softer cookie), and they were wonderful.
Yield
24 servingsPrep
8 minCook
17 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups | all-purpose flour |
|
| 1 | cup |
rolled oats
regular |
|
| ¾ | teaspoon | baking powder |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| ¾ | cup | granulated sugar replacement | * |
| ½ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
butter
softened |
|
| 1 ½ | cups | vanilla extract |
|
| 1 | large | eggs |
|
| ¼ | cup |
pecans
chopped, toasted |
|
| ¼ | cup |
mini chocolate chips
semisweet |
*
|
| ¼ | cup | cranberries, dried |
*
|
Trans-fat Free, Low Sodium
Directions
Preheat oven to 350°.
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° for 12 minutes or until edges of cookies are lightly browned.
Cool on pans 2 minutes.
Remove cookies from pans; cool on wire racks.
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