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Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) instant oats

  2. 1/2 cup(s) whole-wheat pastry flour (see Tip)

  3. 1/2 teaspoon(s) baking powder

  4. 1/4 teaspoon(s) baking soda

  5. 1/4 teaspoon(s) salt

  6. 1/3 cup(s) light brown sugar

  7. 1/4 cup(s) honey

  8. 3 tablespoon(s) unsalted butter , softened (see How To)

  9. 3 tablespoon(s) canola oil

  10. 1 1/4 teaspoon(s) vanilla extract

  11. 1 large egg

  12. 3/4 cup(s) pecans , coarsely chopped

  13. 1 cup(s) bittersweet chocolate chips or chunks

Instructions Jump to Ingredients ↑

  1. Grind or process oats in a blender or food processor to a fine powder, scraping down the sides as necessary. Whisk the oats, flour, baking powder, baking soda, and salt in a medium bowl until well combined.

  2. Beat brown sugar, honey, butter, oil, and vanilla in a large bowl with an electric mixer until well combined. Beat in egg until combined. Add the dry ingredients and beat on low speed until combined. Stir in pecans and chocolate chips (or chunks). Refrigerate the dough for at least 1 hour or overnight.

  3. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.

  4. Drop level tablespoons of chilled dough onto the prepared baking sheet, at least 2 inches apart, to make 8 cookies at a time. Bake the cookies, in batches, until just golden, 7 to 9 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.

  5. Exchanges: 1 carbohydrate (other), 2 fat Carbohydrate Servings: 1.

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