I love cookies. If I had a choice of any kind of dessert, it would definitely be a cookie. This last week was so fun calculating the results of our favorite cookie poll. I am still a little shocked about the results.
I really thought the chocolate chip cookie would win out. If you haven't read the results of the poll, be sure and check it out our story sponsored by Community Bakery. Did you know that you can order custom cookies from scratch right here on our store? Check out - shop sweetyellowcornbread. You can email me at: pat@sweetyellowcornbread.com if you want to purchase some made from scratch cookies or granola that are not listed as well.
Tonight I decided to bake up a batch or two of Greg's favorite Oatmeal Chocolate Chip Pecan cookies. These have a hint of chocolate chip and pecans. You don't want the chocolate chips or pecans over powering the wonderful taste of the oatmeal. These have a touch of that wonderful organic Vietnamese cinnamon in them as well. This cinnamon is light and smells wonderful. You can find it on my #Amazon Store at https://www.amazon.com/shop/sweetyellowcornbread. I have linked it in the weekly picks category.
Check out the recipe below if you want to try a batch at home:
Ingredients:
To Make:
In one mixing bowl:
Add the 1 and 2/3 cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon of baking powder, 1 teaspoon pink Himalayan salt, 1 Teaspoon of the Vietnamese Organic Cinnamon and set aside
In Mixing Bowl - Mix together with your Kitchen aid or (stand mixer) the butter, sugar, brown sugar & vanilla until butter is mixed, fold in the two eggs. Fold in the 3 cups of Quaker Old Fashion Oaks and mix until blended. Add in the 1/2 cup chocolate chips and the 1/4 cup of pecans and blend slightly. Then fold in your flour mixture and mix until all the ingredients are blended together.
Put in refrigerator until oven pre-heats
This batch makes about 2 1/2 dozen large medium to large cookies
Pre-heat oven to 350 Degrees
Line large baking sheets with liners
Take dough out of refrigerator and form into balls about 1-2 inches apart. You should be able to have a dozen on a large cookie sheet.
Bake in oven for approx. 19-22 minutes until cookies are golden. Don't overbake. Take out oven and let cool.
I really thought the chocolate chip cookie would win out. If you haven't read the results of the poll, be sure and check it out our story sponsored by Community Bakery. Did you know that you can order custom cookies from scratch right here on our store? Check out - shop sweetyellowcornbread. You can email me at: pat@sweetyellowcornbread.com if you want to purchase some made from scratch cookies or granola that are not listed as well.
Tonight I decided to bake up a batch or two of Greg's favorite Oatmeal Chocolate Chip Pecan cookies. These have a hint of chocolate chip and pecans. You don't want the chocolate chips or pecans over powering the wonderful taste of the oatmeal. These have a touch of that wonderful organic Vietnamese cinnamon in them as well. This cinnamon is light and smells wonderful. You can find it on my #Amazon Store at https://www.amazon.com/shop/sweetyellowcornbread. I have linked it in the weekly picks category.
Check out the recipe below if you want to try a batch at home:
Ingredients:
- 1 cup butter -- ( I used 1 stick of unsalted butter, and 1 stick of margarine)
- 1 cup sugar
- 1 1/4 cups firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 2/3 cups all purpose flour
- 1 teaspoon Vietnamese Organic cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pink Himalayan salt
- 3 cups Quaker old fashioned oats
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans
To Make:
In one mixing bowl:
Add the 1 and 2/3 cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon of baking powder, 1 teaspoon pink Himalayan salt, 1 Teaspoon of the Vietnamese Organic Cinnamon and set aside
In Mixing Bowl - Mix together with your Kitchen aid or (stand mixer) the butter, sugar, brown sugar & vanilla until butter is mixed, fold in the two eggs. Fold in the 3 cups of Quaker Old Fashion Oaks and mix until blended. Add in the 1/2 cup chocolate chips and the 1/4 cup of pecans and blend slightly. Then fold in your flour mixture and mix until all the ingredients are blended together.
Put in refrigerator until oven pre-heats
This batch makes about 2 1/2 dozen large medium to large cookies
Pre-heat oven to 350 Degrees
Line large baking sheets with liners
Take dough out of refrigerator and form into balls about 1-2 inches apart. You should be able to have a dozen on a large cookie sheet.
Bake in oven for approx. 19-22 minutes until cookies are golden. Don't overbake. Take out oven and let cool.
