Chocolate-Pecan Oatmeal Cookies

[quicklook-recipe prep_time=”45 min” cook_time=”12 min” serves=”” details=”Yield: 3 1/2 dozen cookies” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 3 cups old-fashioned rolled

[quicklook-recipe prep_time=”45 min” cook_time=”12 min” serves=”” details=”Yield: 3 1/2 dozen cookies” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 cups old-fashioned rolled oats
  • 2/3 cup all-purpose flour
  • 2/3 cup coarsely chopped walnuts or pecans (about 2 1/2 ounces)
  • 1 teaspoon baking powder

[/ingredients-left]
[ingredients-right]

  • 4 ounces (1 stick) butter, softened
  • 1/3 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg, lightly beaten
  • 2 1/2 ounces (2 1/2 squares) semisweet chocolate, chopped

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”About 55 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Mix together oats, flour, nuts, and baking powder.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] In a saucepan, heat butter, brown sugar, and granulated sugar over medium heat, stirring occasionally, until butter has melted and mixture is smooth. Remove from heat.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Stir half of oat mixture into butter mixture. Stir in egg, mixing well, then stir in remaining oat mixture. Cool for 20 minutes. Stir in chocolate.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Preheat oven to 350°F. Shape dough into 1 1/2-inch balls. Place balls, 2 inches apart, on ungreased baking sheets. Flatten each ball slightly.[/step-item]

[step-item number=”5″ image_url=”” title=”” ] Bake cookies until lightly browned, 10-12 minutes. Transfer to a wire rack to cool.[/step-item] [/step-list-wrapper]

[cooking_tip]This cookie dough lends itself to endless variations. Add raisins, chopped dates, dried apricots, or a bit of grated orange peel. Omit nuts, or prepare them plain without chocolate.[/cooking_tip]

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Originally Published in Reader's Digest