These easy chocolate oatmeal 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.
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate minichips
How to Make It
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.
This is a pretty good recipe. I did without the nuts and instead doubled the chocolate, and I think they're great! I would have given it five stars had they been softer: my cookies turned out kinda crunchy but a very satisfying crunch!
These turned out a bit dry. This was probably because I baked longer than 9 minutes since they were slow to brown on top. I will give it another try, but reverse quantities of brown and granulated sugar.
These cookies were very good! I didn't toast the pecans, but the softness of the nuts added to the moistness of the overall product. The minichips were an excellent touch to the cookies as well. I added a little bit more vanilla extract and it just made the cookies even better! Not only did they smell fantastic but they tasted amazing! I am definitely making these for Christmas time to give to friends and family.
This will definitely be my new chocolate chip cookie recipe! My husband said they are the best I have ever made. I followed the recipe exactly with smart balance stick butter and sprayed pam on the cookie sheet. It didn't give me the oatmeal raison flavor that I was expecting but the flavor was wonderful.
One of my new favorite cookies! I followed the recipe to a "T" (except my bake time was slightly longer at about 15 minutes and I forgot to toast the nuts). Size is perfect and I easily got the full 36 cookies - they come out of the oven exactly as the recipe prescribes - cruncy on the outside and chewy in the middle. You must use quality ingredients in this since there are few in this cookie. I would also imagine the mini chips are the way to go (I had some on hand) to make sure you can still taste the oats and the subtle pecans. So easy to make and the taste makes this absolutely a keeper!!! Enjoy!