I know. Cookies. Trust me I make cookies all the time and I really only give you guys maybe 1/3 of the recipes I make. I think I have pretty much said everything there is to say regarding my love of cookies. It’s a pretty healthy obsession if you ask me….but I don’t judge myself too harshly on that subject. 😉
This is a yummy recipe from Everyday Food issue #80 “The Fast Issue” this was a very nice issue in my opinion, plenty to choose from and lots of healthy options as well.
I have already talked about the Chewy Molasses Squares (see link below) which were so fantastically scrumptious! Worth their weight in cookies (no not gold…you can’t eat gold!)
Let’s get to the yummy cookies….
1 cup all-purpose flour (spooned and leveled)
1 1/4 cups rolled oats (not quick-cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F, with racks in upper and lower thirds.
In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. Set aside.
In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Ahhhhh hot and freshly baked chocolate cookies…heavenly!
Printer Friendly: Chocolate Chip, Oatmeal and Pecan Coookies
Peace and I am worth a lot of cookies,
Other recipes from Everyday Food: