Chocolate Chip Oatmeal And Pecan Cookies Recipes

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CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES

For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 44

Number Of Ingredients 11



Chocolate Chip, Oatmeal, and Pecan Cookies image

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. 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.

Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g

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

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Provided by PANTHERA

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 42

Number Of Ingredients 11



Chewy Chocolate Chip Oatmeal Cookies image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES

From Cooking Light - These easy 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. Directions say to line baking sheets with parchment paper, but I bake mine on a baking stone and they always come out great. After 24 hours or so they become hard, but if you put two cookies in the microwave for about 10 seconds, they're soft, warm, and taste fresh-baked.

Provided by mailbelle

Categories     Drop Cookies

Time 42m

Yield 36 cookies

Number Of Ingredients 12



Oatmeal, Chocolate Chip, and Pecan Cookies image

Steps:

  • Preheat oven to 350 degrees.
  • 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 degrees for 12 minutes or until edges of cookies are lightly browned.
  • Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Nutrition Facts : Calories 88.9, Fat 3.1, SaturatedFat 1.4, Cholesterol 10.4, Sodium 72.9, Carbohydrate 14.2, Fiber 0.7, Sugar 7.8, Protein 1.5

1 1/4 cups all-purpose flour
1 cup oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup miniature semisweet chocolate chips

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES

Provided by Katy Sparks

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Pecan     Oat     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen cookies

Number Of Ingredients 15



Oatmeal, Chocolate Chip, and Pecan Cookies image

Steps:

  • Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
2 teaspoons freshly grated orange zest
12 ounces semisweet chocolate chips

OATMEAL PECAN CHOCOLATE CHIP

Provided by Food Network

Number Of Ingredients 0



Oatmeal Pecan Chocolate Chip image

Steps:

  • Make the Go-To Chocolate Chip Cookies, reducing the flour to 1 3/4 cups, and folding in 1 1/2 cups old-fashioned oats and 1/2 cup chopped pecans with the chocolate chips. Bake as directed.

CHOCOLATE CHIP COOKIES WITH OATMEAL AND PECANS

Categories     Cookies     Chocolate     Dessert     Bake     Super Bowl     Pecan     Oat     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen

Number Of Ingredients 11



Chocolate Chip Cookies with Oatmeal and Pecans image

Steps:

  • Preheat oven to 350°F. Lightly grease 2 heavy large baking sheets. Beat margarine and both sugars in large bowl until fluffy and well blended. Beat in eggs 1 at a time, the vanilla. Sift flour, baking soda and salt over margarine mixture and stir to blend. Mix in oats, the chocolate chips and pecans.
  • Working in batches, drop dough by rounded tablespoonfuls onto prepared sheets. Bake cookies until golden brown, about 14 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 week ahead. Store cookies airtight at room temperature.)

1 cup (2 sticks) margarine
1 cup (packed) dark brown sugar
1/2 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups quick-cooking oats
2 cups semisweet chocolate chips (about 12 ounces)
1 cup chopped pecans

CHOCOLATE CHIP OATMEAL COOKIES

Provided by Food Network

Categories     dessert

Time 40m

Yield about 36 cookies

Number Of Ingredients 13



Chocolate Chip Oatmeal Cookies image

Steps:

  • Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
  • In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
  • In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
  • Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled (old-fashioned) oats
1/2 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

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