CHOCOLATE CHIP, OATMEAL, AND PECAN COOKIES
For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 44
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
- Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 201 g, Fat 13 g, Fiber 6 g, Protein 2 g
OATMEAL CHOCOLATE CHIP PIE
This is an easy recipe but the pie won't stay around long! It is wonderful served hot with vanilla ice cream.
Provided by Emily Hargis
Categories Desserts Pies Chocolate Pie Recipes
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, mix flour, sugar, pecans and oatmeal. Set aside.
- In a separate bowl, mix eggs, melted butter and vanilla. Add to the dry mixture and mix well.
- Fold in chocolate chips. Spoon into a pre baked 10 inch pie shell.
- Bake at 325 degrees F (165 degrees C) for 25 minutes. It will still appear quite moist, but it will set up after it is removed from the oven.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 43.9 g, Cholesterol 61.6 mg, Fat 26.5 g, Fiber 2.9 g, Protein 5.7 g, SaturatedFat 10.5 g, Sodium 196.3 mg, Sugar 19.9 g
CHOCOLATE-OATMEAL-PECAN PIE
Make and share this Chocolate-Oatmeal-Pecan Pie recipe from Food.com.
Provided by Caroline Cooks
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F
- Roll dough into a 11" circle; fit into a 9" pie plate, light sprayed with cooking oil. Fold edges under and flute.
- Combine brown sugar and all ingredients (EXCEPT PECANS AND CHOCOLATE CHIPS, stirring well with a whisk.
- Pour into prepared crust and sprinkle with nuts and chocolate chips.
- Bake for 30 minutes or until center is set. Cool completely on wire rack.
- Serve with whipped topping or ice cream.
Nutrition Facts : Calories 666, Fat 29.4, SaturatedFat 8.2, Cholesterol 60.5, Sodium 317.3, Carbohydrate 99.5, Fiber 4.8, Sugar 51.1, Protein 9
OATMEAL PECAN CHOCOLATE CHIP
Provided by Food Network
Number Of Ingredients 0
Steps:
- Make the Go-To Chocolate Chip Cookies, reducing the flour to 1 3/4 cups, and folding in 1 1/2 cups old-fashioned oats and 1/2 cup chopped pecans with the chocolate chips. Bake as directed.
OATMEAL PECAN BARS
These chewy bars took first place in the bar cookie division at our country fair in 2001. Topping them with a coconut-pecan frosting is a tasty twist.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, oats, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumb mixture into a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until set., In a microwave-safe bowl, heat frosting for 30-45 seconds or until softened; stir well. Spread over crust. Sprinkle with chocolate chips and pecans. Top with reserved crumb mixture. , Bake for 14-18 minutes or until frosting is bubbly and top is golden brown. Cool completely on a wire rack; cut into squares.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 100mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PECAN PIE
A chocolate spin on the classic pecan pie for Thanksgiving. A little yogurt makes a flaky pie crust extra tender and makes the butter taste extra good!
Provided by Alice Medrich
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
- Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
- Increase the oven temperature to 400°F and let preheat.
- Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
- Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
- While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
- When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
- Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.
OATMEAL PECAN PIE
Make and share this Oatmeal Pecan Pie recipe from Food.com.
Provided by Vino Girl
Categories Pie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
- Combine all remaining ingredients, stirring well with a whisk. Pour into prepared crust.
- Bake for 50 minutes or until center is set.
- Cool completely on a wire rack.
Nutrition Facts : Calories 328.7, Fat 11.9, SaturatedFat 2.6, Cholesterol 40.3, Sodium 209.9, Carbohydrate 54, Fiber 1.5, Sugar 26.2, Protein 4.2
OATMEAL PECAN PIE
This is a delightful twist on a Southern favorite.-Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the eggs and sugars. Gradually whisk in the corn syrup, milk, butter, vanilla and salt. Stir in pecans, oats and coconut. Pour into pastry shell., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.
Nutrition Facts : Calories 629 calories, Fat 36g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 222mg sodium, Carbohydrate 75g carbohydrate (39g sugars, Fiber 4g fiber), Protein 7g protein.
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CHOCOLATE PECAN OATMEAL COOKIE PIE - CRAZY FOR CRUST
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Reviews 70Estimated Reading Time 5 minsServings 8Total Time 45 mins
- Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and salt. Slowly beat in flour. Mix in oats. Stir in chocolate chips and pecans.
- Press cookie dough into prepared pan. Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.
- Cool at least 20 minutes before serving. Slice and serve with ice cream and chocolate sauce or just heap it all on the full pie and eat with a fork. Ice cream suggestion: something salted caramel goes wonderfully with the flavors of the cookie!
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