Author: Organize Yourself Skinny
Cuisine: breakfast, snacks
Serves: 30
Ingredients
3 cups white whole wheat flour
1½ cups rolled oats
1½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1½ sticks unsalted butter, softened
1¼ cup Sucanat sugar or brown sugar
1 tablespoon pure vanilla extract
6 large eggs
1 cups chopped pecans
1 cup mini chocolate chips
Instructions
Preheat oven to 350 degrees.
In a large bowl mix together the flour, oats, baking soda, cinnamon, and salt. Set aside.
In your mixer or using a hand mixer cream together butter and sugar in a large bowl. Add in vanilla extract and eggs one at a time.
Slowly add flour mixture in ½ cup at a time.
Stir in pecans and chocolate chips.
Using a ¼ cup, drop cookie dough onto lightly sprayed cookie sheet. Using your hands shape and slightly flatten the cookie dough down.
Bake for 11 - 13 minutes. *Mine cooked perfectly at 12 minutes. Don't overcook because these taste better a little chewy.
Let cool for 5 minutes on cookie sheet then move to wire rack to finish cooling.
Notes
Make Ahead Instructions
These cookies freeze perfectly. After they cool, wrap in plastic wrap, then place in large freezer bag and label. To thaw take out and place on the counter for ½ hour or so.
Nutrition Information
Serving size: 1 cookie Calories: 205 Fat: 11 Carbohydrates: 24 WW Points +: 6 Fiber: 2 Protein: 4
Article Source: http://www.organizeyourselfskinny.com
Cuisine: breakfast, snacks
Serves: 30
Ingredients
1½ cups rolled oats
1½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1½ sticks unsalted butter, softened
1¼ cup Sucanat sugar or brown sugar
1 tablespoon pure vanilla extract
6 large eggs
1 cups chopped pecans
1 cup mini chocolate chips
Instructions
Preheat oven to 350 degrees.
In a large bowl mix together the flour, oats, baking soda, cinnamon, and salt. Set aside.
In your mixer or using a hand mixer cream together butter and sugar in a large bowl. Add in vanilla extract and eggs one at a time.
Slowly add flour mixture in ½ cup at a time.
Stir in pecans and chocolate chips.
Using a ¼ cup, drop cookie dough onto lightly sprayed cookie sheet. Using your hands shape and slightly flatten the cookie dough down.
Bake for 11 - 13 minutes. *Mine cooked perfectly at 12 minutes. Don't overcook because these taste better a little chewy.
Let cool for 5 minutes on cookie sheet then move to wire rack to finish cooling.
Notes
Make Ahead Instructions
These cookies freeze perfectly. After they cool, wrap in plastic wrap, then place in large freezer bag and label. To thaw take out and place on the counter for ½ hour or so.
Nutrition Information
Serving size: 1 cookie Calories: 205 Fat: 11 Carbohydrates: 24 WW Points +: 6 Fiber: 2 Protein: 4
Article Source: http://www.organizeyourselfskinny.com
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