Ingredients Jump to Instructions ↓

  1. 1-1/3 cups quick-cooking oats

  2. 1-1/3 cups all-purpose flour

  3. 1 teaspoon baking powder

  4. 1 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 1/2 cup chopped pecans

  7. 1 cup (6 ounces) semisweet chocolate chips

  8. 1/2 cup packed brown sugar

  9. 1/2 cup sugar Additional Ingredients:

  10. 1/2 cup butter, melted

  11. 1 egg, lightly beaten

  12. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Pour oats into a wide-mouth 1-qt. glass container with a tight-fitting lid. Combine the flour, baking powder, baking soda and salt; place on top of oats. Layer with pecans, chocolate chips, brown sugar and sugar, packing each layer tightly (do not mix). Cover and store in a cool dry place for up to 6 months. Yield: 1 batch. To prepare cookies: Pour cookie mix into a large bowl; stir to combine ingredients. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 350° for 11-13 minutes or until set. Remove to wire racks to cool. Yield: about 3-1/2 dozen.


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