RAISIN PECAN OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
OATMEAL PECAN COOKIES
It's hard to stop munching on these delightful cookies," admits Debbi Smith, field editor from Crossett, Arkansas.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 141 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL-PECAN LACE COOKIES
Recently received this recipe from Weight Watchers and had to give them a try. These tiny crisp cookies are perfect for satisfying a sweet tooth. These are reminiscent of Roosie's wonderful Oataroons Recipe #97116, but with a buttery chewiness. 2 WW points per serving.
Provided by justcallmetoni
Categories Drop Cookies
Time 22m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF and prepare 2 cookie sheets with cooking spray or a layer of treated parchment paper.
- Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
- Add butter, egg and vanilla to oat mixture;and mix well. Allow "batter" to stand for one minute.
- Drop teaspoonfuls (not tablespoons) of batter onto cookie sheets and flatten each out, leaving 2-inches between each cookie. (They spread quite a bit while baking.)
- Bake cookies until edges turn golden, about 9 to 12 minutes, and remove from the oven. Let cookies sit on on cookie sheets for 2 minutes before removing to a cooling rack.
Nutrition Facts : Calories 100.2, Fat 6.2, SaturatedFat 2.5, Cholesterol 20.8, Sodium 43.3, Carbohydrate 10.2, Fiber 0.8, Sugar 6.1, Protein 1.6
OATMEAL PECAN COOKIES
I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.
Provided by Engrossed
Categories Drop Cookies
Time 24m
Yield 18-20 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; lightly grease a baking sheet.
- If using old fashioned oats pulse them in a food processor a few times.
- Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
- Beat the butter and sugars in a large bowl until smooth.
- Add the egg, scraping the bowl and beating until smooth.
- Stir in the vinegar and vanilla, then the oat mixture.
- Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
- Bake cookies for 10-14 minutes until the edges are barely browned.
- Remove them from the oven and let them cool on baking sheet for about 5 minutes.
- Transfer to rack or paper bag to cool completely.
- **Mine turned out as small round puffy soft and slightly chewy cookies**.
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- Preheat the oven to 350ºF (180ºC) and line a small baking sheet with parchment paper, a silicone baking mat, or lightly greased foil. Spread the chopped pecans on another baking sheet and toast in the oven, stirring midway during baking until they're light golden brown and smell toasty, 8 to 10 minutes. Remove from the oven and set aside to cool.
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