White Chocolate Pecan Oatmeal Cookies
Decadently chunky 'loaded' oatmeal cookies for the cookie connoisseurs in your life.
Servings: 40 cookies
Equipment
- baking sheets
- cookie scoop medium size: 1.5 inches across, approximately 1 1/2 tablespoons of dough.
Ingredients
- 1 cup shortening, I like butter flavored Crisco.
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1 tsp salt
- ½ tsp cinnamon
- 1 tsp baking soda
- 3 cups rolled oats
- 1 ½ cups all-purpose flour
- 1 cup` chopped pecans
- 1 cup chopped white chocolate, 4 ounces
Instructions
- Set oven to 350F
- In a mixing bowl, cream shortening and sugars.
- Add eggs, one at at time, beating well after each addition. Beat in vanilla, salt, cinnamon, and baking soda.
- Gradually add the oats and flour to the bowl and mix just until almost combined, then add in the pecans and white chocolate. Fold until well blended but don't over mix.
- Scoop the dough by rounded cookie scoops and roll into a ball with your palms. Place the balls on an ungreased cookie sheet, 2 inches apart and flatten slightly with your fingers or a small spatula.
- Bake for about 14 minutes minutes or until lightly golden. After cooling a couple of minutes, move to wire rack to cool completely. Note: I always do a test cookie or two first and make adjustments as needed.
Nutrition
Serving: 1 cookie · Calories: 188 kcal · Carbohydrates: 21 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 94 mg · Potassium: 72 mg · Fiber: 1 g · Sugar: 13 g · Vitamin A: 16 IU · Vitamin C: 0.1 mg · Calcium: 21 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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