These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.
Yield
3 dozen (serving size: 1 cookie)
Ingredients
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1 cup regular oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate minichips
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
Nutritional Information
- Calories:
- 81 (33% from fat)
- Fat:
- 3g (sat 1.4g,mono 1g,poly 0.3g)
- Protein:
- 1.1g
- Carbohydrate:
- 12.9g
- Fiber:
- 0.5g
- Cholesterol:
- 10mg
- Iron:
- 0.5mg
- Sodium:
- 76mg
- Calcium:
- 12mg
No comments:
Post a Comment