Chocolate Chip Oatmeal Pecan Cookies. These are lace cookies with a crispy crunchy crust on the outside and chewy chocolaty texture on the inside. Made with all the fine ingredients the recipe calls for including brown sugar, rolled oats, chocolate chips and chopped pecans. They’re baked for 8 to 10 minutes and then more chocolate is drizzled on top. They’re SO good, you can’t stop eating them.
With no flour needed, Chocolate Chip Oatmeal Pecan cookies always turn out delicately light, delicious and gluten free!
A weight watcher cookie with just a few more points added….okay, maybe just a extra point. So yummy! Only this one is even better, with a bonus of extra chocolate drizzled on top, these cookies are even more chocolate-delicious!
My sister Liz loves making them and even calls these cookies her devilish cookies! Because these cookies are a cinch to make, she bakes dozens at a time and freezes them in trays, so she can bring them whenever she visits friends.
And where ever she brings them? Everyone raves how delicious, and just can’t get enough of them! They practically melt in your mouth with every bite, and even addicting!
As you can see, I took these photos in a hurry, while the chocolate on top was still warm. My family couldn’t wait to get their hands on them. And neither could I.
So make sure that when you grab a cookie or two, have someone nearby to stop you. Because, you CAN’T just have two! This is by far our favorite chocolate chip cookie recipe!
Chocolate Chip Oatmeal Pecan Cookies are perfect cookies to serve guests or even to snack on in the afternoon with some tea or coffee. ENJOY!!
Here’s a Tip: This recipe calls for pecan nuts, but you may substitute any kind of nut you prefer….or leave them out completely. Either way they taste just as great!
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Chocolate Chip Oatmeal Pecan Cookies
Author: 2 sisters recipes
Recipe type: Cookies / Snack
Serves: 3 dozen
Chocolate Chip Oatmeal Pecan Cookies. These are lace cookies that are crispy crunchy on the outside and chewy chocolaty on the inside. Made with all the fine ingredients the recipe calls for including brown sugar, rolled oats, chocolate chips and chopped pecans, then they're baked for 8 to 10 minutes and drizzled on top with more chocolate. A cinch to make and bake!
- 1+ ¼ cups of rolled oats (I use Quakers Oats, old fashioned oats)
- ½ cup dark brown sugar, packed
- 1 tsp. baking powder
- ½ cup chopped pecans, finely chopped
- ⅛ tsp. table salt
- ⅓ cup unsalted butter, melted ( 5 Tbsp.+ ⅓ Tbsp.)
- 1 large egg, beaten
- ½ tsp. vanilla extract
- 1 cup of semi-sweet chocolate chips - for mixture
- ½ cup of semi sweet chocolate chips melted - to drizzle on top
- Preheat oven to 350 degrees.
- Cover 2 cookie sheets with parchment paper.
- Using a large wooden spoon and a large mixing bowl. Mix together in a large bowl, the oats, sugar, baking powder, pecans and salt.
- Add butter, egg and vanilla to the Oats Mixture: mix well.
- Add 1 cup of semi-sweet chocolate chips to mixture.
- Drop by small teaspoons of batter onto prepared cookie sheets and flatten each out, spacing them 2 inches apart.
- Bake cookies until edges turn golden, about 8-11 minutes, depending on the oven. Do not over bake.
- Let cookies cool for a few minutes before removing them to a cooling rack.
- In a double boiler. Melt ½ cup of Semi-Sweet chocolate chips.
- Using a fork... drizzle melted chocolate on top of each cookie. Wait for cooling before removing.
- Chocolate on top takes about 10-15 minutes before cools completely enough to handle them. Store in seal containers or foil trays. Cookies freeze well up to 3 weeks.
- Yields: 2 to 3 dozen, depending on the size of the cookie