Best Chocolate Chip And Pecan Cookies Recipes

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CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES



Chocolate Chip, Oatmeal, and Pecan Cookies image

For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 44

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1 1/4 cups rolled oats (not quick-cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
  • Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES



Oatmeal, Chocolate Chip, and Pecan Cookies image

Provided by Katy Sparks

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Pecan     Oat     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen cookies

Number Of Ingredients 15

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
2 teaspoons freshly grated orange zest
12 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

OATMEAL, DATE, PECAN AND CHOCOLATE CHIP COOKIES



Oatmeal, Date, Pecan and Chocolate Chip Cookies image

Provided by Leah Balk

Categories     Cookies     Chocolate     Dessert     Bake     Quick & Easy     Date     Pecan     Fall     Bon Appétit     St. Louis     Missouri

Yield Makes about 2 dozen

Number Of Ingredients 12

1 1/2 cups old-fashioned oatmeal
1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup firmly packed dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup chopped pitted dates (about 5 ounces)
3/4 cup chopped pecans (about 3 ounces)
2/3 cup semisweet chocolate chips

Steps:

  • Preheat oven to 375°F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. Flatten cookies slightly with spoon. Bake until brown, about 10 minutes. Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES



Oatmeal, Chocolate Chip, and Pecan Cookies image

From Cooking Light - 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. Directions say to line baking sheets with parchment paper, but I bake mine on a baking stone and they always come out great. After 24 hours or so they become hard, but if you put two cookies in the microwave for about 10 seconds, they're soft, warm, and taste fresh-baked.

Provided by mailbelle

Categories     Drop Cookies

Time 42m

Yield 36 cookies

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1 cup oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • 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 degrees for 12 minutes or until edges of cookies are lightly browned.
  • Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Nutrition Facts : Calories 88.9, Fat 3.1, SaturatedFat 1.4, Cholesterol 10.4, Sodium 72.9, Carbohydrate 14.2, Fiber 0.7, Sugar 7.8, Protein 1.5

CHOCOLATE CHIP AND PECAN COOKIES WITH MARSHMALLOW CREME



Chocolate Chip and Pecan Cookies with Marshmallow Creme image

These chocolate chip cookies get some extra refinement from toasted pecans and dark chocolate. Smooth and glossy marshmallow creme subs in for royal icing, and a dusting of your favorite sprinkles completes the look.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield about 36 cookies

Number Of Ingredients 12

1 1/3 cups all-purpose flour (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup packed light brown sugar
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup dark chocolate chips
1 cup toasted pecans, roughly chopped
1 cup marshmallow creme, such as Marshmallow Fluff
Holiday sprinkles, for decorating (see Cook's Note)

Steps:

  • For the cookie dough: Whisk together the flour, salt, baking soda and baking powder in a medium bowl.
  • Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg until completely combined, then beat in the vanilla. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips with a wooden spoon.
  • For the filling: Stir in the pecans until just combined.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour and up to overnight.
  • Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment.
  • Drop heaping teaspoons of dough onto 2 of the prepared baking sheets, 12 per sheet. Refrigerate the remaining dough. Use your hands to roll the dough into balls, then space them out evenly on the baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are golden around the edges but still soft in the middle, about 10 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Repeat with the remaining cookie dough and baking sheet.
  • For the add-ins: Once all the cookies are cooled, spread 1 heaping teaspoon of marshmallow creme on top of one cookie, then sprinkle it with your favorite holiday sprinkles. Continue with the remaining cookies, creme and sprinkles, working one cookie at a time (the sprinkles adhere best if added immediately after spreading the creme).

OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES



OATMEAL, CHOCOLATE CHIP, AND PECAN COOKIES image

Categories     Cookies     Low Fat

Yield 36

Number Of Ingredients 12

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

Steps:

  • 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.

CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES



CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake

Yield 44 cookies

Number Of Ingredients 11

1 cup all-purpose flour (spooned and leveled)
1 1/4 cups rolled oats (not quick-cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips. Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

CHOCOLATE CHIP AND PECAN COOKIES



CHOCOLATE CHIP AND PECAN COOKIES image

Categories     Cookies     Chocolate     Kid-Friendly

Yield 18

Number Of Ingredients 9

1c light brown sugar
1c butter
1 egg
2c 1tbps all purpose flour
1tsp ground cinnamon
1tsp baking soda
1/2tsp salt
3/4c chopped pecans
5-6oz milk chocolate chunks

Steps:

  • 1. preheat your oven to 375/F degrees 2. melt the 1c butter and then mix with brown sugar until there are no lumps. Then add egg. 3. gradually add in the 2c flour. Once all mixed in add the cinnamon, baking soda and salt. 4. put the chopped pecans and milk chocolate chunks in a small bowl with the 1tbps flour. Mix until the chocolate chunks and pecans are lightly coated with the flour. This way they will not clump together in your dough. 5. add the pecans and chocolate chunks to your mix until well spread throughout the dough. 6. on a lightly greased baking sheet place big tablespoons of dough about 2 inches apart. bake 8-10 min

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