Oatmeal Superchip Cookies (Oamc)

photo by Darkhunter


- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
45 cookies
- Serves:
- 45
ingredients
- 1 cup butter, softened
- 3⁄4 cup brown sugar, packed
- 1⁄2 cup white sugar
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups all-purpose flour
- 3 cups oats (old-fasioned or quick)
- 12 ounces semisweet chocolate chunks, chopped
- 1 cup pecans, chopped
directions
- Heat oven to 350 degrees, prepare baking sheets (I always use parchment paper).
- In a large bowl use a mixer to combine the first eight ingredients (through salt) until well blended.
- Beat in flour slowly, just unil blended.
- Stir in oats, chocolate and pecans.
- Drop rounded tablespoons 1 inch apart onto baking sheets.
- Bake 10-12 minutes, until golden brown.
- Cool 1 minute, then remove to wire rack.
- Store in an airtight container. These can be frozen up to 2 months.
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Reviews
-
These bake perfectly and stay moist for days. I bake them 12 mins, which is not over cooked. The suggestion to cool on the pan 1 min before removing to the cooling rack worked really well. Still, they were a little too sweet, so next time I will cut back on the white sugar. I used a food processor to grind 1/2 the old-fashioned oats which I think made a chewier cookie. Also, substitute applesauce for 1/2 butter, and add ground flax seed. Really good.
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I doubled the recipe and had some rye flakes along with oat flakes. I was out of vanilla but had some Torani Brown Sugar Cinnamon flavored syrup and added it instead. I made one batch of bar cookies to same some time and they came out wonderfully! The kids loved them and didn't even know that the rye flakes were in there!
Tweaks
-
These bake perfectly and stay moist for days. I bake them 12 mins, which is not over cooked. The suggestion to cool on the pan 1 min before removing to the cooling rack worked really well. Still, they were a little too sweet, so next time I will cut back on the white sugar. I used a food processor to grind 1/2 the old-fashioned oats which I think made a chewier cookie. Also, substitute applesauce for 1/2 butter, and add ground flax seed. Really good.
RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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