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 minTrans-fat Free, Low Sodium
Ingredients
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
regular |
|
| 3.8 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
granulated sugar replacement
|
* |
| 118 | ml |
brown sugar
packed |
*
|
| 79 | ml |
butter
softened |
|
| 355 | ml |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 59 | ml |
pecans
chopped, toasted |
|
| 59 | ml |
mini chocolate chips
semisweet |
*
|
| 59 | ml |
cranberries, dried
|
*
|
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.
