Friday, March 18, 2011

Chocolate-Pecan-Oatmeal Cookies

The good thing about spring break is that it has given me a little time to get away from work. Well, I've still been working on homework and writing, however the other night when I had the urge to bake some cookies, I succumbed. It's really difficult to make cookies healthy, but this recipe cut back on a lot of the butter usually found in cookies, which may be even up to a cup! These cookies are crunchy, but also chewy from the caramelized sugars. Instead of adding a whole bunch of chocolate, which can have a lot of fat (though is a good source of antioxidants), I used a moderate amount and made up the difference in texture with some oats for whole grain and pecans for healthy fat and protein. These are especially great mid-afternoon with a cup of coffee.

Also, this recipe was invited to be a part of "Sweets for a Saturday" at Sweet as Sugar Cookies, a blog focusing on all things dessert. Please click the link to check out all those fabulous recipes. 


Chocolate-Pecan-Oatmeal Cookies
Printable Recipe

1/2 cup packed brown sugar
1/4 cup unbleached granulated sugar
3 tbsp unsalted butter, softened to room temperature
1 tsp pure vanilla extract
1 1/8 tsp baking powder
scant 1/4 tsp salt
3/4 cup unbleached all-purpose flour
1/3 cup mini chocolate chips or small chocolate chunks
1/4 cup chopped pecans
1/4 cup old-fashioned oatmeal

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl with an electric mixer, cream the sugars, butter, and vanilla.
3. Add the baking powder, salt, and a third of the flour; mix. Add the flour in two more additions, mixing in between each one.
4. Fold in the chocolate, pecans, and oatmeal with a rubber spatula.
5. On parchment-line baking trays, add mounded teaspoon-fulls of the cookie dough. It helps to use two spoons, one to scoop out a little dough, and the other to form a smooth top to the cookie.
6. Bake each tray by itself on the middle rack of the oven, 9-11 minutes (until the outer edges of the cookies are only just firm and very light brown).
7. Remove each tray to a cooling rack and let sit 1-2 minutes. The cookies will firm a little more, and then you can move them to a piece of waxed paper to cool completely. Makes approximately 30 cookies.


  • Servings per recipe: 30
  • Per serving:
  • Calories: 73.5
  • Fat: 3.6 g
  • Saturated fat: 1.8 g
  • Cholesterol: 5.5 mg
  • Sodium: 39.4 mg
  • Carbohydrates: 9.7 g
  • Fiber: 0.3 g
  • Sugar: 8.3 g
  • Protein: 0.5 g







2 comments:

  1. Mmm, you really know how to describe the cookies to make them sound delish and they sure look it too. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-9.html

    ReplyDelete
  2. I know a certain "cookie monster" in Indiana, and you know who he is, who will be begging for these. Would be great in a car trip, say to Texas!! Mina

    ReplyDelete

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