Oatmeal Date Pecan And Chocolate Chip Cookies Recipes

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES

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.

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
• Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
• In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
• Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

OATMEAL DATE COOKIES

Steps:

• Preheat oven to 375 degrees F and grease cookie sheets.
• In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
• Add eggs, one at a time, beating well after each. Blend in vanilla.
• Gradually add dry ingredients to creamed mixture, mixing well with spoon.
• Stir in oats, dates and walnuts.
• Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
• Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.

OATMEAL, DATE, PECAN AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. Flatten cookies slightly with spoon. Bake until brown, about 10 minutes. Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

OATMEAL PECAN CHOCOLATE CHIP

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.

OATMEAL-DATE-PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• Melt butter.
• Add brown sugar and stir until smooth.
• In a medium bowl, combine flour, whole wheat flour, baking soda, oats and salt.
• Combine butter mixture with dry ingredients.
• Add egg, vanilla and dates.
• Fold in pecans and mix well.
• Lightly grease a baking sheet.
• Spoon mixture by tablespoon onto sheet.
• Bake 12-15 minutes until tops are dry to the touch.

CHOCOLATE CHIP COOKIES WITH OATMEAL AND PECANS

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.)

DATE OATMEAL COOKIES WITH MILK CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees.
• Cream the shortening, butter and sugar together. Add the eggs and vanilla. Mix together well.
• Add flour, baking soda, spices and oatmeal. Mix in dates and chocolate chips.
• Scoop out a tbsp of dough onto a parchement paper lined cookie sheet. Get 2 plates one with a bit of water on it and one with sugar in the raw. Dip the bottom of a glass in the water then in the sugar in the raw. Press this on top of the cookie just to flatten, repeat with each cookie.
• Bake for 8-10 minutes.
• Option: Instead of using milk chocolate chips get a chocolate bar break along the individual lines and lay on a cookie as it comes out of the oven. Top with another hot cookie and move to rack to cool.

OATMEAL PECAN CHOCOLATE CHUNK COOKIES

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.