This year, I participated in the Great Food Blogger Cookie Swap.The Cookie Swap is in its second year and helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. I was assigned three food bloggers and made one dozen cookies for each of them. In return, I received three different boxes of cookies from other bloggers.
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1 cup Steel Cut oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate minichips
Preheat your oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl.
Beat with a mixer at medium speed until well blended.
Add vanilla and egg.
Beat until blended.
Gradually add flour mixture, beating at low speed just until combined.
Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.(I found using a coffee scoop to be super helpful in making perfectly proportioned cookies)
Bake at 350° for 12 minutes or until edges of cookies are lightly browned.
Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.
These are chewy on the inside but crispy on the outside. I love using Steel Cut Oats instead of regular oats because they are smaller pieces that are more incorporated into the cookie itself.
I hope the other bloggers liked them! (I did at least!)