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January 18, 2019

Hi All!

Switching to sweet and salty snacks and Cookies are a great idea to fill that bill (although on the other side of the healthy spectrum ;o) I'm happy to share this terrific CHOCOLATEY OAT & PECAN COOKIES recipe today that's a perfect fit. These can be made up to 1 week ahead of time and even stores in an airtight container at room temperature. These are great for road trips too!

If you make big batches of the dough you can freeze it too, to have quick cookies anytime. Just take a look at the tip on this below. This is an excellent tip especially if you have kids or drop-in guests you always have something at the ready.

Got a favorite recipe to share? Please send it along I would love to hear about it and you may even see if featured in an upcoming issue!

Enjoy!
Marzee
Email me your favorite recipes


Better Way to Make Brownies (& other goodies) epecially if you love the edges!

CHOCOLATEY OAT & PECAN COOKIES

ATV 20181 cup butter or margarine
1 cup (packed) dark brown sugar
1/2 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups quick-cooking oats
14 ounces semi-sweet chocolate chips
1 cup chopped pecans

DIRECTIONS:
Preheat oven to 350 degrees. Lightly grease 2 heavy large
baking sheets. Beat margarine and both sugars in large bowl
until fluffy and well blended. Beat in eggs 1 at a time, the
vanilla. Sift flour, baking soda and salt over margarine
mixture and stir to blend. Mix in oats, the chocolate chips
and pecans. Working in batches, drop dough by rounded
tablespoonfuls onto prepared sheets. Bake cookies until golden
brown, about 14 minutes. Transfer cookies to racks and cool
completely.

Yield: 4 dozen
Category: Cookies. Desserts

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~


FREEZING COOKIE DOUGH:

Most cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice. It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead. The cookie doughs that freeze best are shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to
name a few. The types of cookie doughs that do not freeze well are cake-like cookies and cookies that have a very liquidy batter.


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