Oatmeal And Pecan Cookies
Chewy, nutty oatmeal cookies with warm spices and crunchy pecans, perfect for satisfying sweet cravings or sharing at gatherings with friends and family.
Ingredients
Instructions
- Cream shortening and sugars together until well blended.
- Add vanilla and beaten eggs; mix thoroughly.
- In a separate bowl, combine self-rising flour, cinnamon, and ground cloves.
- Gradually add dry ingredients to the creamed mixture and mix well.
- Stir in rolled oats and pecans until evenly distributed.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake at 350°F (175°C) for 10 to 12 minutes or until lightly browned.
- Remove from oven and let cookies cool slightly before transferring to wire racks.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you want a nut-free version, substitute the pecans with chocolate chips or dried fruit. Make sure to fold the oats in gently to maintain the texture of the cookies. You can also add a pinch of salt to enhance the sweetness, especially if you're using unsalted butter.
Serving Suggestions
These oatmeal and pecan cookies are delightful on their own or served alongside a glass of milk or a cup of coffee. For an extra treat, pair them with a scoop of vanilla ice cream for a delicious dessert. They also make a great addition to holiday cookie platters, alongside other favorites like Grandma's Hot Water Bread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, place the cookies in the freezer. To enjoy them later, simply thaw at room temperature or warm them in the microwave for a few seconds. This will help retain their chewy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal And Pecan Cookies contains roughly 203 calories, with 2g protein, 23g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick oats?
Yes, rolled oats are perfect for this recipe as they provide a chewier texture. Quick oats can be used too, but they may result in a softer cookie. If you prefer a heartier bite, stick with rolled oats for the best outcome.
What can I substitute for self-rising flour?
If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. For every cup of self-rising flour needed, use 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt to achieve similar results.
How do I make the cookies chewier?
To achieve chewier cookies, try chilling the dough for at least 30 minutes before baking. This helps the fats solidify, leading to a denser texture. Additionally, avoid overbaking; remove the cookies from the oven when they are just lightly browned for the best chewiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).