|White Chocolate Pecan Oatmeal Cookies|
Someone asked my daughter what her favorite cookie of mine was. Without any hesitation at all, she claimed oatmeal as her all time favorite. You’re probably thinking that’s a little odd. Most kids love chocolate chip cookies the best. But, most kids’ moms probably make them really well!
It’s confession time. This is really awkward, I know, coming from a food blogger. I’m so embarrassed, but my chocolate chip cookies suck. They do. Probably because I try so hard to make them healthy. It’s not easy to do folks. Don’t worry though, I’m still working on them.
These oatmeal cookies have also gone through lots and lots of trial and error. I’ve used varying amounts of oils, butter and eggs with different textures and moisture every time. None were perfect, but over time they’ve improved. I really wanted these perfect. I didn’t want them in the same category as my chocolate chippies. So, in the past two weeks I’ve made three batches, gained five pounds and finished off a huge box of oatmeal. But, guess what? These don’t suck.
White Chocolate Pecan Oatmeal Cookies
2 T. butter, softened
1/4 C. sugar
1/4 C. dark brown sugar
1 large egg
1/4 C. unsweetened applesauce
1 t. vanilla extract
1 C. all purpose flour
1 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
2 C. rolled oats
1/2 C. white chocolate chips
1/2 C. pecans, chopped (optional)
Preheat your oven to 350 degrees. Line a baking sheet with parchment.
In a medium mixing bowl, cream the butter with the sugars with a hand mixer on high for about 2 minutes. Add the egg, applesauce and vanilla extract. Beat for about 45 seconds on medium high speed. Set aside.
In a small bowl, whisk the flour, baking soda, salt and cinnamon to combine.
Pour the flour mixture into the wet ingredients and using a spoon or spatula, mix until the flour just begins to combine. Add the oats, chips and nuts and stir.
Using a tablespoon sized cookie scoop, drop the dough onto a baking sheet about two inches apart. They don’t spread much. Bake for 8 to 10 minutes. Remove and allow to cool on a rack.
Makes about 30 cookies
- Substitute chocolate chips and your favorite nut in place of the white chocolate and pecans.
- I use old fashioned oats. I like the texture. If you want the cookies a bit more tender, use quick cooking oats.