Recipe by KATSINTHEKITCHEN
"I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long."
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unsalted butter at room temperature
1 1/2 cups
light brown sugar
old-fashioned rolled oats
1 1/2 cups
1 1/2 teaspoons
coarse kosher salt
chopped toasted pecans
I overcooked my first batch at 16 minutes, and they rose up, didn't spread out. Finished the rest at 14 minutes, and flattened slightly before going into the oven. Just a little salty for me, so I'll cut that back to 1 tsp the next time. Good combination of flavors yielding soft-textured cookies.
Delicious! If you like a cookie that's crunchy outside and chewy inside, these will make you happy. Cranberries and pecans are an awesome combination.
This recipe was very good. The only thing I did different was add WAY less salt (about half a teaspoon) and I could really taste the salt in the finished product but it was *just* right. I also added white chocolate chips and cooked for 16 minutes on an insulated cookie sheet with parchment paper before removing and placing on a cooling rack. Next time I will add a little more cinnamon and I think they would be perfect!
These are my new favorite cookies. They're soft and chewy and freeze well.
Add 1/2 teaspoon ginger powder and it is perfect
Really good" workplace loved it!
Used 1/4 c. Almond flour; 1/4 c. Whole wheat flour; 1/2 c. Oat flour & 1/2 c. Plain flour.
Added 1/2 c. 60% Ghirardelli chocolate chips.
Baked for 16 min., @ 325 degrees, convection oven, 2 racks from top of oven.
Delicious! Followed the recipe exactly.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry-Nut Oatmeal Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 62
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