Chocolate-pecan oatmeal cookies
Source of Recipe
First published in Chatelaine's 07/2003 issue
List of Ingredients
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) each baking soda and salt
1/4 tsp (1 mL) ground cinnamon
1 tsp (5 mL) finely grated orange peel (optional)
3/4 cup (175 mL) unsalted butter, at room temperature
1/2 cup (125 mL) each brown and granulated sugar
1 egg
1/4 cup (50 mL) milk or water
1 tsp (5 mL) vanilla
2 cups (500 mL) quick-cooking oatmeal
1/2 cup (125 mL) each semi-sweet chocolate chips, sweetened shredded coconut and coarsely chopped pecan pieces
Recipe
1. Preheat oven to 325F (160C). Spray 2 baking sheets with non-stick cooking spray. In a bowl, using a fork, stir flour with baking soda, salt, cinnamon and peel. Place butter in a large bowl. Using an electric mixer, beat until creamy. Gradually beat in brown and granulated sugars until light and fluffy, 3 minutes. Beat in egg, milk and vanilla. Using a spoon, stir in flour mixture just until combined, then oatmeal, chocolate chips, coconut and nuts. Roll dough into 1-1/2-inch (3.5-cm) balls. Place on baking sheets 4 inches (10 cm) apart. Flatten balls into 1/2-inch- (1-cm-) thick rounds. Bake in centre of 325F (160C) oven until edges are golden but centres are soft, 10 to 12 minutes. Cool on a rack. Store at room temperature in an airtight container up to 1 week. Or wrap in plastic and freeze up to 1 month.
Nutrients per cookie
9.1 g protein , 2.2 g fat , 19.2 g carbohydrates , 1.2 g fibre , 0.8 mg iron , 15 mg calcium , 164 calories , 78 mg sodium
Taste variations
Instead of pecans, try chopped walnuts or almonds. Swap dried cranberries or white chocolate chips for semi-sweet chocolate chips.
Create an ice cream sandwich
Place 1 cookie top-side down. Scoop about 1/4 cup (50 mL) of your favourite ice cream on top. Using a spoon, gently press ice cream to cover surface of cookie. Cover with another cookie, top-side up. Gently squeeze together to form a sandwich. Place on a dessert plate. Drizzle with chocolate or strawberry sauce and sprinkle with fresh berries. Or to make ahead, wrap in waxed paper or store in a plastic container with a tight-fitting lid. Freeze no more than 3 days. (Any longer and cookies start to soften, but are still fine to eat.) Remove from freezer and let stand at room temperature 10 minutes before serving.
Strawberry sauce
Puree 1 pint hulled, very ripe strawberries with 1 tbsp (15 mL) sugar and 1 tsp (5 mL) lime juice. Strain. Taste, then add sugar or juice, if needed. Makes 1-1/2 cups (375 mL)
Hot fudge sauce
Whisk 1/2 cup (125 mL) each sugar and cocoa into 1/2 cup (125 mL) boiling milk. Stir over medium-low heat until smooth. Stir in 1/2 cup (125 mL) chopped semi-sweet chocolate. Makes 1-1/2 cups (375 mL).
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