Instead of taking the time to scoop individual cookies, bake a superfast cookie "pie," and then cut it into wedges.
1/3 cup packed dark brown sugar
2 tablespoons canola oil
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 large egg white
2.25 ounces all-purpose flour (about 1/2 cup)
1/2 cup quick-cooking oats
1/4 cup chopped pecans, toasted
2 tablespoons semisweet chocolate chips
How to Make It
Preheat oven to 350°.
Combine first 7 ingredients in a large bowl; stir until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, nuts, and chocolate chips to sugar mixture; stir until just combined.
Scrape the dough into a 9-inch glass pie plate coated with cooking spray, and spread to edges using a spatula. Bake at 350° for 13 minutes or until set. Cool slightly on a wire rack. Cut into 8 wedges.
I loved these - super quick, easy to make and you probably have all the ingredients on hand! I did subsitute chopped walnuts for the pecans, which was delicious, included 1/4 cup of high quality chocolate chips and I had to bake for 3-5 minutes longer to get the edges browned. Otherwise, followed as directed. My only negative (which can be an easy fix) is that the cookies would not unlodge themselves from my pie pan even though I used copious amounts of cooking spray. Next time (and there will be a next time!) I will line the bottom of the plate with parchment paper to fix this small inconvenience. Absolutely a keeper and I'll be making again (probably soon); enjoy!
I made these tonight and they were delicious. I added extra toasted pecans (used 1/2 cup) and more chocolate chips. I cooked the cookies for 13 minutes as recommended, but used a metal pie pan. They were perfectly done - not too hard or too moist.