Toasted nuts and oatmeal make these cookies good for you as well as delicious.
1 cup quick-cooking oatmeal 1-1/2 cups pecans 1-1/2 cups butter 2/3 cup sugar 1 cup firmly packed light brown sugar 2 large eggs 1-1/2 teaspoons vanilla extract 2 cups flour 1 teaspoon salt 1-1/2 teaspoons baking soda 12 ounces semi-sweet chocolate chips
Calories 114 (55% from fat) • carb. 12g • pro. 1g • fat 7g • sat. fat 3g • chol. 17mg • sod. 60mg • calc. 7mg • fiber 1g
Preheat oven to 350°F and place rack in center. Toast oatmeal and pecans on baking sheet until lightly browned, about 10 minutes. Remove and reserve. Turn oven up to 375°F. Cut butter into 1-inch pieces. Use metal blade to process with both sugars until smooth, about 2 minutes. Scrape work bowl as necessary. Add eggs and vanilla and pulse until just mixed, about 6 times. Add pecans, flour, salt, baking soda, and half the oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate chips and stir to mix. Drop by rounded teaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes.
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