Ali’s Oatmeal, Chocolate Chip, and Pecan Cookies

Posted by Ali (picture by Ali too)

I always try to find healthy recipes, and I think this is about as good as it gets for cookies.  They’ve got lots of oats, pecans, and really healthy chocolate chips!  When you are mixing it, you might think you’ve forgotten a wet ingredient…but you haven’t, it’s just a less moist mixture (and a really good one to snich before cooking*).

*I do not recommend eating raw or uncooked foods.  You probably won’t get sick, but if you do, it’s not my fault.

These cookies are best eaten just after they come out of the oven and have cooled just a bit.

Enjoy!

Ali’s Oatmeal, Chocolate Chip, and Pecan Cookies (as found in Cooking Light)

These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

Yield

3 dozen (serving size: 1 cookie)

Ingredients

• 1 1/4  cups  all-purpose flour (about 5 1/2 ounces)
• 1  cup  regular oats
• 3/4  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3/4  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 1/3  cup  butter, softened
• 1 1/2  teaspoons  vanilla extract
• 1  large egg
• 1/4  cup  chopped pecans, toasted
• 1/4  cup  semisweet chocolate minichips

Preparation

 

Preheat oven to 350°.

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° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.