Oatmeal Chocolate Chip Cookies
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 127, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 18 G., fiber 1 G., cholesterol 12 mg, sodium 43 mg, sugar 9 G.
Calories 127, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 18 G., fiber 1 G., cholesterol 12 mg, sodium 43 mg, sugar 9 G.
If you love oatmeal cookies as much as chocolate chip cookies, combine the two in one! These cookies are easy to make, crispy around the edges and soft in the center, and the pecans enhance the nutty flavor of the oats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 0.5 tsp baking powder
- 0.5 tsp of soda
- 1/4 teaspoon salt
- 2 cups of oatmeal
- 0.5 cup coarsely chopped pecans
- 110 g unsalted butter at room temperature
- 0.5 cup light brown sugar
- 0.5 cup granulated sugar
- 1 large egg
- 1/4 tbsp. maple syrup
- 0.5 tsp vanilla extract
- 3/4 tbsp. semi-sweet chocolate granules
We recommend
Recipes with similar ingredients: premium flour, rolled oats, pecans, brown sugar, eggs, maple syrup, semi-sweet chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Position 2 racks in the middle and upper thirds of the oven and preheat oven to 175°C.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, oats, and nuts with a fork or whisk. In a large bowl, beat the butter, brown sugar, and granulated sugar for 30 seconds until smooth. Beat in the egg until fully incorporated.
- Beat the maple syrup and vanilla with a mixer on medium-high speed until smooth. Reduce the mixer speed to low and gradually beat in the flour mixture. Mix until the dough is smooth, then fold in the chocolate chips.
- Place walnut-sized balls of dough on a parchment-lined baking sheet, spacing them 7 cm apart. Using damp fingers, smooth and round the cookies slightly.
- Bake for 9 minutes, rotating the baking sheets halfway through. The cookies are done when they're lightly browned on top. Transfer the baking sheets to a wire rack and let cool.
Author of the recipe - Wayne Harley Brachman is a New York City-based pastry chef and a top-ten pastry chef.
Categories:
Similar recipes
