My daughter made these and they were delicious. Stayed crisp outside and chewy inside for 4 days! The only change was she reduced the white sugar to a 1/2 cup; sweetness was perfect.
Oatmeal, Chocolate Chip, and Pecan Cookies
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.
Yield: 3 dozen (serving size: 1 cookie)
More From Cooking Light
Amount per serving
- Calories: 81
- Calories from fat: 33%
- Fat: 3g
- Saturated fat: 1.4g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 1.1g
- Carbohydrate: 12.9g
- Fiber: 0.5g
- Cholesterol: 10mg
- Iron: 0.5mg
- Sodium: 76mg
- Calcium: 12mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note