OATMEAL PECAN CHOCOLATE CHUNK COOKIES
You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 22 five-inch cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
- Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.
CHERRY-CHOCOLATE OATMEAL COOKIES
My kids love making these home-style cookies. They're so wonderful when warm. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, cherries and chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHIP CHERRY OATMEAL COOKIES
"My husband and I love homemade cookies, but a full batch is too much," writes Denise Fritz of Ormond Beach, Florida. "So I concocted these oatmeal cookies with chocolate chips and dried cherries. This recipe is for chocolate-covered cherry lovers everywhere!"
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 cookies.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.
Nutrition Facts : Calories 203 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
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
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
DARK CHOCOLATE CHERRY OATMEAL COOKIES
These are thick and ultra-chewy oatmeal cookies, made with all brown sugar and some KILLER mix-ins, are you ready? Dried tart cherries, dark chocolate, and toasty pecans. These cookies totally caught me by surprise and now I am OBSESSED.
Provided by Karen
Categories Dessert
Time 22m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Prepare baking sheets with parchment paper or silicone baking mats.
- Let your butter sit out of the fridge for like 10-15 minutes.
- In a large bowl or stand mixer, beat together the butter and brown sugar until lighter and fluffy, about 1-2 minutes. Scrape down the sides and bottom of the bowl.
- Add the egg and vanilla extract. Beat well.
- Add 1 cup of flour to the bowl but don't mix it in. Use a small spoon to stir the baking powder, baking soda, and salt into the flour. Then use the spoon or mixer to mix in the flour until it is not quite combined.
- Add the old fashioned oats, quick oats, cherries*, chocolate, and chopped pecans.
- Gently fold in the mix ins. Make sure all the flour streaks are gone. Don't over mix, once it comes together you're good to go.
- Fill a 1/4 cup measuring cup with dough. Shape the dough into balls and place them on the cookie sheet. You can only fit about 8 cookies per sheet. Make sure there are about 2 inches in between the cookies.
- Bake at 350 for about 12-13 minutes, or until the edges are set. There can be a little bit of shine in the center of the cookie, but it shouldn't look completely shiny.
- Top immediately with dark chocolate chips.
- Let the cookies cool on the rack for about 5 minutes, then remove them to a cooling rack.
Nutrition Facts : ServingSize 1 cookie, Calories 311 kcal, Fat 17 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 196 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 23 g, Protein 4 g, TransFat 1 g, UnsaturatedFat 7 g
DOUBLE-CHOCOLATE OATMEAL COOKIES WITH PECANS AND CHERRIES
Stock your treat jar with this chocolatey upgrade on everyday oatmeal cookies.
Provided by Jenna Helwig
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Whisk oats, flour, sugar, cocoa powder, baking powder, salt, and baking soda in a large bowl. Make a well in the center of mixture. Add eggs and oil to well; whisk eggs and oil inside well to combine.
- Using a wooden spoon or a silicone spatula, stir oat mixture and egg mixture until combined. Stir in cherries, pecans, and chopped chocolate.
- Roll dough evenly into 24 balls (about 1¾ inches each). Arrange balls at least 2 inches apart on baking sheet. Note: The dough may feel crumbly; just give it an extra squeeze to form the cookies. They'll bake perfectly in the oven.
- Bake until tops and edges of cookies are set and no longer glossy, 9 to 10 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack. Serve warm or let cool completely, about 1 hour.
CHOCOLATE CHUNK CHERRY PECAN OATMEAL COOKIES
Provided by Tutti Dolci
Number Of Ingredients 16
Steps:
- Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chunks, coconut, cherries, and pecans. Cover dough and chill in the refrigerator for one hour.
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly and top cookies with chocolate chunks, pressing gently to adhere. Bake, rotating pans halfway through, for 10 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky sea salt and let cool completely.
WHITE CHOCOLATE, CHERRY AND PECAN COOKIES
Make and share this White Chocolate, Cherry and Pecan Cookies recipe from Food.com.
Provided by Lawsome
Categories Drop Cookies
Time 35m
Yield 20 cookies, 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, sugars and vanilla in a large mixer bowl until creamy.
- Add in the egg, beating well.
- Gradually beat in flour mixture.
- Stir in chips, pecans and cherries.
- Drop by VERY rounded tablespoons on ungreased cookie sheets.
- Bake for 8-10 minutes or until lightly golden.
- Remove to a plate to cool.
- To keep chewy, do not cool on a wire rack.
Nutrition Facts : Calories 153.8, Fat 8.9, SaturatedFat 4.4, Cholesterol 22.8, Sodium 140.8, Carbohydrate 17.4, Fiber 0.5, Sugar 11.7, Protein 1.7
CHOCOLATE-CHUNK OATMEAL COOKIES WITH PECANS AND DRIED CHERRIES
I received this an email from ATK. I substituted dried cranraisins for the dried cherries, semi-sweet chocolate chips for bittersweet chocolate and used my hand mixer. Dried cranberries may also be used instead of the cherries. Quick oats may be used instead but will yield a cookie with slightly less chewiness. These cookies will keep for 4 to 5 days stored in airtight container or zipper-lock bag, but they will lose their crisp exterior and become uniformly chewy after a day or so. I only baked one cookie tray at a time. These were very good. I froze them in individual bags for a sweet treat.
Provided by happynana
Categories Drop Cookies
Time 1h
Yield 16 cookies
Number Of Ingredients 12
Steps:
- I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions.
- Preheat oven to 350 degrees.
- Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3.
- Whisk flour, baking powder, baking soda and salt in medium bowl.
- In second medium bowl, stir together, oats, pecans, cherries and chocolate.
- In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough evenly into 16 portions; about 1/4 cup each.
- Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart.
- Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
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- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
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- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
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