Today I am blogging and baking these oatmeal pecan and chocolate cookies. The pecans are being toasted in the oven, the chocolate chips are open to snack on with a cup of tea, and the kitchenaid is at the ready.
Because today a man came to repair my washing machine. Seeing my broken frontloader up against the wall, the man-who-works-with-washing-machines-for-a-living said he had hurt his back and could not move the washing machine…. if I could be so kind.
Regretfully moving washing machines is not in my repertoire. For I also do not want to hurt my back. But man-who-works-for-a-living-with-washing-machines, does this ALL DAY. So he leaves my house. And my broken washing machine. Saying he can not help me.
I can make cookies. I can blog, and learn lines, and bake simultaneously. These are things I can do! I can also call a different repair company… and you know what… when NEW-man-who-works-for-a-living-with-washing-machines comes over. Imma gonna give him a cookie!
Don’t get me wrong, I have total compassion for man-who-works-for-a-living-with-washing-machines-and-has-a-bad-back. But I think we can all agree the moral here:
Confucius say: man who fixes my washing machine will get the cookie.
1 cup rolled oats, toasted
1/2 cup pecans, toasted and chopped
6 Tbsp unsalted butter, at room temperature (85 grams)
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup semisweet chocolate chips
- Preheat oven to 180°C and line two baking sheets.
- Place pecans on a baking sheet, toast in oven until lightly golden. Set aside
- Place oats on a baking sheet, toast until lightly golden, about 5 minutes.
- Beat butter and sugars in a large mixer bowl, or kitchen aid, at medium speed until fluffy. Beat in egg and vanilla until combined. Reduce speed to low.
- Remove oats from oven and add flour, baking powder, baking soda, and salt. Beat just until incorporated. Fold in pecans and chocolate chips.
- Form 1-inch balls of dough and place two inches apart on prepared baking sheets. Flatten slightly.
- Bake, rotating pans halfway through, for 10 minutes or until cookies are golden.
- Cool for 1 minute on baking trays, then transfer cookies to a wire rack to cool completely.
Makes: 32 cookies
Storage: Airtight container
Healthy? 75 calories a cookie
Source: Tutti Dolci