Oatmeal Date Pecan And Chocolate Chip Cookies Recipes

OATMEAL PECAN CHOCOLATE CHIP

Oatmeal Pecan Chocolate Chip image

Provided by Food Network

Number Of Ingredients 0

Ingredients

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

Chocolate Chip Cookies with Oatmeal and Pecans image

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

Ingredients

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

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.)

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES

Oatmeal, Chocolate Chip, and Pecan Cookies image

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

Ingredients

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

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.

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES

Chocolate Chip, Oatmeal, and Pecan Cookies image

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

Ingredients

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

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

OATMEAL, DATE, PECAN AND CHOCOLATE CHIP COOKIES

Oatmeal, Date, Pecan and Chocolate Chip Cookies image

Provided by Leah Balk

Categories Cookies Chocolate Dessert Bake Quick & Easy Date Pecan Fall Bon Appétit St. Louis Missouri

Yield Makes about 2 dozen

Number Of Ingredients 12

Ingredients

1 1/2 cups old-fashioned oatmeal
1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup firmly packed dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup chopped pitted dates (about 5 ounces)
3/4 cup chopped pecans (about 3 ounces)
2/3 cup semisweet chocolate chips

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.)

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