03 July 2010

Thin Oatmeal Pecan Cookies - recipe review

Original Recipe:

2 sticks unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon pure vanilla extract
1/4 cup water
1 cup flour
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
2 cups oatmeal, not cooked
2 cups toasted pecans, roughly chopped

 Heat oven to 350 degrees. Line baking sheets with parchment paper.

 Cream together butter and both sugars. Add eggs, vanilla and water.  In a bowl, combine flour, cinnamon, salt and baking soda. Fluff together with a fork.  Stir dry ingredients into the creamed mixture, then oatmeal and pecans.

 Scoop out a rounded tablespoon of dough for each cookie, spacing them about 3 inches apart. Use a dampened spoon to flatten each cookie to about 2 inches in diameter. Bake 12 minutes or until golden. Cool for a few minutes before carefully removing from the parchment paper to a rack. Cool completely. Store in an airtight container. Makes about 3 dozen large cookies

Via Cookie Madness

My Thoughts/Adjustments:
I started thinking about these cookies about a week ago -- I pulled out the recipe and who would have guessed, the last time I made it was almost a year ago exactly - what is it about early July that makes me want a oatmeal cookies. I have no earthly idea. Do I have some strange internal food clock in my head that wants these at the same time each year -- scary. I have only made this as a half recipe as this is for me. The guys aren't huge fans of sweets (although the boy has already snarfed down two), but I make cookies for me - mostly and occasionally to take to the office. 
I add a little more vanilla, but I almost always do - just me. I also bake for a little less because I put my cookies out in teaspoons, not tablespoons. I also prefer walnuts in these cookies - again personal preference. I also don't leave them on the baking sheet too long - they get too attached to the parchment paper. I add sultanas (1 cup)  - it's just not oatmeal cookies w/out raisins. Hell, I add raisins to my regular oatmeal. 
One thing I have realized - yet again - is how much I hate the timer on my stove - the buzzer is more that just annoying ... jeez - who the frig designed this damn thing - want to strangle it (or him - must be a guy who designed it) - but not possible to strangle inanimate objects. 
10 minutes in the oven - turning the pan half way through seems to work for me. 

Why do I like these cookies? They have all the great flavor of an oatmeal cookie without being too dense. They are chewy and crunchy at the same time and have just a perfect combination of flavors, chew, and lightness. Great cookie!

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