Double Chocolate Chip Cookies – a delicious recipe with Pecans, Bittersweet Chocolate, Butter, Brown Sugar, White Sugar, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
1. Measure oatmeal, pecans, and bittersweet chocolate into a food processor. Pulse until texture of mixture becomes fine, like wheat flour. Set aside.
3
2. Cream together softened butter and sugars. Add eggs one at a time. Mix for 2 minutes; add vanilla.
4
3. In a measuring cup, measure out the flour. Add baking soda and salt; combine. Gradually add the flour mixture to the butter, scraping down the sides of the bowl. Add the oatmeal mixture, mix until completely combined.
5
4. Fold in the semi-sweet chocolate chips. Drop tablespoonfuls onto parchment-lined cookie sheets. Bake at 350u00b0F for 12 minutes. After 12 minutes, remove cookies from the oven, even if they appear not to be done. Let cool on the cookie sheet for a few minutes before removing to a cooling wrack.
1637
kcal
Calories
90
g
Fat
189
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup Old Fashioned Oatmeal, 1/3 cups Pecans, 1/3 cups Bittersweet Chocolate, 2 sticks Butter, Softened, and more.
Yes, Double Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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