Oatmeal Chocolate Chip & Nut Cookies
Submitted by cathy6150
Classic oatmeal chocolate chip pecan cookies with cinnamon spice, making 5 dozen golden-brown treats in just 30 minutes
YIELD
60 servingsPREP
15 minCOOK
15 minREADY
30 minPecans take these cookies to the next level, adding buttery crunch that plays perfectly with melted semi-sweet chocolate.
The shortening keeps them tender without spreading too much, so you get thick, substantial cookies instead of thin crispy wafers.
Cinnamon runs through the dough like a warm thread, tying together the oats, nuts, and chocolate into something that tastes like fall and feels like home.
Pro Tips
- Chop pecans coarsely for texture; too fine and they disappear into the dough
- Chill dough for 30 minutes if it seems too soft to scoop
- Use a cookie scoop for uniform size and even baking
- These cookies continue cooking on the hot pan, so pull them when edges are just golden
Ingredients
Directions
Preheat oven to 375℉ (190℃). Grease a large baking sheet. Cream shortening and sugars together in mixing bowl until light and fluffy.
Add eggs and vanilla; beat well.
Sift flour, soda, cinnamon, and salt together; blend into creamed mixture.
Stir in oats, chocolate morsels and pecans.
Drop dough by level tablespoonfuls two inches apart onto prepared baking sheet.
Bake for 10 to 12 minutes or until golden brown.
Cool on wire racks.
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