Oatmeal Pecan Snack Cookies Recipes

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In medium bowl, mix flour, pumpkin pie spice, baking soda and salt; set aside. In large bowl, beat butter, cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in egg product and vanilla. On low speed, gradually beat in flour mixture just until blended. Stir in oats and cherries.
• Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart; flatten slightly. Sprinkle 1/2 teaspoon chopped pecans onto each cookie; gently press into dough.
• Bake 13 to 14 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheets to cooling racks.

Steps:

• Preheat the oven to 375 degrees F.
• Using an electric mixer, cream the butter and both the brown and granulated sugar. Add the eggs and vanilla and beat well. In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal, pecans and coconut.
• Using an ice cream scooper, drop some of the dough on an ungreased baking sheet 2 inches apart. Bake until the cookies turn a light brown, about 10 minutes. Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

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**.

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.

Steps:

• Cream butter with electric mixer. Add sugars, vanilla, milk and eggs. Mix until blended. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture and mix together. Stir in the oatmeal and pecans.
• Spoon out by teaspoonfuls onto greased cookie sheets. Bake for 8-9 minutes in a 350°F oven and cool on a wire rack.

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.

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.

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.

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.

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
• OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
• In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
• In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
• Gradually add the flour mixture to the large bowl while beating on low.
• Stir in oats, raisins, and pecans.
• Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
• Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
• Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
• Store cookies in an airtight container to keep them nice and moist.

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, cream butter and sugars.
• Add eggs, one at a time, mixing until smooth.
• Mix in vanilla extract.
• Mix in baking soda, salt, and flour until just combined (Don't over-mix flour!=tough cookie. blech!).
• Stir in oatmeal, chocolate chips, and pecans until evenly combined.
• Drop dough onto cookie sheets lined with parchment paper (I use a medium-sized cookie scoop...So easy!).
• Place cookies in preheated oven and bake for 12-15 minutes (depending on your preference/oven).
• Remove from oven and place on cooling rack.
• Eat.
• Enjoy.
• Be Happy!

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.