Last week my students made oatmeal cookies and I will have to say they were fantastic! If you have ever made cookies from scratch you know it is so easy to mess them up! It makes it doubly hard to keep everything straight when there are five to six students working on the same recipe. As the instructor, I step back and watch. I’m not the type to get in the kitchen with them. Mistakes are great tools for learning! Questions like these will be floating through the classroom as they are busy in their kitchens:
- Did you measure the soda?
- How much sugar do we add?
- Do we use all purpose flour or self rising?
- Hey, I don’t think you packed the brown sugar!
- Do we cook these at 325?
Of course they all have a recipe in front of them and a planning sheet that should have their specific jobs listed. Plus two days before I have shown them how to make the cookies and use all of the equipment. How did they do? Out of 24 kitchens only 2 groups made some kind of mistake with their recipe which resulted in very flat cookies and another group had pale clumps that did not spread at all. For me, that is a very good baking day!
This recipe is the best oatmeal cookie ever! I have posted the original recipe here with lots of tips for cooking cookies if you are interested. Here is the one that I used at home this week and will have to admit we all had a hard time keeping our hands out of the cookie jar. It got so bad that I finally froze the cookies so at least they would have to thaw before we could eat them.
Also, these would be a good choice for your honey since Valentine’s Day is coming up.
Oatmeal Cookies with White Chocolate and Pecans from Quaker
Yield: 4 1/2 dozen
- 1 1/4 cups butter, softened (1 1/2 sticks)
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 3 cups Quaker Oats old fashioned
- 1/2 cup chopped pecans
- 1/2 – 3/4 cup white chocolate chips or semi-sweet chocolate chips ( I halved the dough and made both)
- Preheat oven to 375 degrees.
- Beat together sugars and butter until creamy.
- Add egg and vanilla. Beat well.
- Add combined flour, salt, and soda. Mix well.
- Stir in oats.
- Stir in pecans and white chocolate chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet or one lined with parchment paper.
- Bake for 8 minutes for chewy or 10 minutes for a crisp cookie.
- Cool at least a minutes before removing to a cooling rack.
- Cool completely.
- Store in a tightly covered container.
PS If you decide to make these plain that is without nuts and chocolate, add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the flour.
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54 responses to “Oatmeal Cookies with White or Semi-sweet Chocolate and Pecans”
Do you mean Quaker oats?
Thanks, Gloria. I removed the s 🙂
Please cancel my previous reply. I wanted to say maybe you have different oatmeal than we have in Illinois, but here it is Quaker (like the religion) Oats, not Quacker (what ducks are).
I’m so stupid. I got it right in one place and wrong in the other. Let me know if it still incorrect. Thanks! That’s what I get for trying to teach and correct my blog at the same time!
If you put too much butter in this recipe then the cookies will be really runny, but if you put to little butter the cookies will not spread enough.
I learned that if you want to add chocolate chips, you don’t have to include the spices, cinnamon and nutmeg.
I learned that you need to make sure all your ingredients are correct, that the brown sugar is packed, and that these cookies are really good!
If you dont have proper measurements your cookies could come out the wrong texture.
i learned that if you put too much butter the cookies will be very runny
Great texture and taste.
I loved the soft and creamy feel of these cookies. I learned to make delicious homemade oatmeal cookies and now we dont have to buy them at the store.
Oatmeatl cookies are hard to make.
the cookies were fantastic
I learned that you have to make sure you get all the stuff out of the mixer.
i learned how to make a quick cookie that tastes good and incooperates oats.
I learned that you can freeze cookie mix, then put them in the oven the next day and they still taste good.
I learned that if you make these plain that is without nuts and chocolate, add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the flour.
I learned that if you use chocolate chips, it’s better to leave out the vanilla. That way it doesn’t over power the taste of the chocolate.
i learned that if youre using chocolate chips you dont put in the vanilla because it gives it a different taste.
I learned that it is still an option to freeze, store, and then eat half of the mixture for another day and the mixture will still be as good when removed from the oven.
You can add any type of chips or nuts to these cookies like white chocolate, dark chocolate, or semi-sweet chocolate chips.
I learned that you can use various ingredients when making these yummy cookies!
Didn’t know that wax paper and parchment paper were different and only one causes fires in ovens. Whoops.
If you don’t use chocolate chips, you have to add cinnamon and nutmeg to the recipe.
I learned that you can replace the spices with chocolate chips and nuts.
i didnt know that you could make oatmeal cookies without raisins
very good and whole some
I learned that you can add a different variety of things to oatmeal cookies. Whether it be chocolate, cinnamon, nutmeg, fruit, or whatever else you can think of.
I learned that if you choose to use chocolate chips that you should leave out the vanilla because it will overpower the taste of the oatmeal cookie.
I learned that if you make the cookies without nuts you should add 1 tespoon of cinnamon and 1/4 teaspoon of nutmeg.
I learned if you are going to use chocolate chips, it is better to leave out the vanilla and spices.
they look good and easy to make
If you decide to make these with nuts and chocolate, do not add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the flour.
I did not know you could store the cookies for later use.
i learned that if you measure wrong your cookies can come out bad
Butter keeps the cookies from being to runny
I learned that oatmeal cookies don’t take that long to bake.
I learned that If you dont get the measurements exactly right the your cookies could turn out runny.
I learned that if you use peanut butter and raisins there is no need for vanilla or cinnamon.
I learned how to make cookies without using the ingredients that they give you at the stores.
Well, I’d say they did well, Wanda! Even the best cookie makers among us screw up with regularity!
Loved reading the comments. 🙂
You don’t have to include cinnamon and nutmeg if you add chocolate chips.
i learned that if you put too much butter your cookies never flatten out and that if you freeze them they still taste the same..
I learned how to properly cream butter and sugar together for cookies.
i learned that put too much butter it will flatten out and also i learned that you can make the cookies plain if u wanted to or make them non-plain if u wanted to
i learned that you do not roll the dough in your hand you put the dough on a spoon then put it on the cookie sheet
i learned that you neesd to make sure that the cookies are done but not to done.
I learned that if somebody is allergic to anything they wont taste the same
i learned that you should let them cool before taking off the cookie sheet
i learned that if you add to much of butter it will not taste right
IF YOU ADD TO MUCH BUTTER IT WILL NOT TURN OUT CORRECT
I learned that you can’t miss an ingredient with these cookies , If so they either won’t spread or they’ll come out lumpy!
Pack the brown sugar and put right amount of butter