Chocolate-pecan oatmeal cookies

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PREP TIME

15 min

Makes

26 cookies

* PLUS Baking Time: 10 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 tsp finely grated orange zest
  • 3/4 cup unsalted butter , at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup milk , or water
  • 1 tsp vanilla
  • 2 cups quick-cooking oats
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup sweetened desiccated coconut
  • 1/2 cup coarsely chopped pecans

Instructions

  • Preheat oven to 325F (160C). Spray 2 baking sheets with non-stick cooking spray. In a bowl, using a fork, stir flour with baking soda, salt, cinnamon and peel. Place butter in a large bowl. Using an electric mixer, beat until creamy. Gradually beat in brown and granulated sugars until light and fluffy, 3 minutes. Beat in egg, milk and vanilla. Using a spoon, stir in flour mixture just until combined, then oatmeal, chocolate chips, coconut and nuts. Roll dough into 1-1/2-inch (3.5-cm) balls. Place on baking sheets 4 inches (10 cm) apart. Flatten balls into 1/2-inch- (1-cm-) thick rounds. Bake in centre of 325F (160C) oven until edges are golden but centres are soft, 10 to 12 minutes. Cool on a rack. Store at room temperature in an airtight container up to 1 week. Or wrap in plastic and freeze up to 1 month.

Nutrition (per serving)

  • Calories
  • 164,
  • Protein
  • 9.1 g,
  • Carbohydrates
  • 19.2 g,
  • Fat
  • 2.2 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 78 mg.

Hot fudge sauce

Whisk 1/2 cup (125 mL) each sugar and cocoa into 1/2 cup (125 mL) boiling milk. Stir over medium-low heat until smooth. Stir in 1/2 cup (125 mL) chopped semi-sweet chocolate. Makes 1-1/2 cups (375 mL).

Strawberry sauce

Puree 1 pint hulled, very ripe strawberries with 1 tbsp (15 mL) sugar and 1 tsp (5 mL) lime juice. Strain. Taste, then add sugar or juice, if needed. Makes 1-1/2 cups (375 mL)

Create an ice cream sandwich

Place 1 cookie top-side down. Scoop about 1/4 cup (50 mL) of your favourite ice cream on top. Using a spoon, gently press ice cream to cover surface of cookie. Cover with another cookie, top-side up. Gently squeeze together to form a sandwich. Place on a dessert plate. Drizzle with chocolate or strawberry sauce and sprinkle with fresh berries. Or to make ahead, wrap in waxed paper or store in a plastic container with a tight-fitting lid. Freeze no more than 3 days. (Any longer and cookies start to soften, but are still fine to eat.) Remove from freezer and let stand at room temperature 10 minutes before serving.

Taste variations

Instead of pecans, try chopped walnuts or almonds. Swap dried cranberries or white chocolate chips for semi-sweet chocolate chips.

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