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Oatmeal, Chocolate Chip, and Pecan Cookies

 
Oatmeal, Chocolate Chip, and Pecan Cookies
6

Nice cookies! I followed the recipe except only cooked them for 11 minutes (I prefer a softer cookie), and they were wonderful.

Yield

24

servings

Prep

8

min

Cook

17

min

Ready

25

min

Trans-fat Free, Low Sodium
 

Ingredients

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
*
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 15931% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 111mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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