Description
A small batch of super satisfying oatmeal cookies you can make in your toaster oven!
Ingredients
- ⅓ cups Raw Pecan Pieces
- 2 Tablespoons Unsalted Butter, Softened
- 5 Tablespoons Packed Organic Brown Sugar
- 1-½ Tablespoon Well Beaten Egg
- ½ teaspoons Pure Vanilla Extract
- 2 Tablespoons Unsweetened Applesauce
- ½ cups White Whole Wheat Flour (or All-purpose)
- ¾ teaspoons Ground Cinnamon
- ¼ teaspoons Baking Soda
- ⅛ teaspoons Baking Powder
- ⅛ teaspoons Salt
- ½ cups Old Fashioned Rolled Oats
- ⅓ cups Semi-Sweet Chocolate Chips
Preparation
Preheat toaster oven to 350ºF.
Spread pecan pieces on a cookie sheet and cook for 5–6 minutes until golden and fragrant. Set nuts aside to cool and turn off toaster oven.
In a medium bowl, use a hand mixer to beat the butter and brown sugar until light and fluffy. Beat in egg, vanilla and applesauce until combined. Sprinkle flour over mixture, then cinnamon, baking soda, baking powder and salt. On low speed, beat just until combined. Stir in oats, chocolate chips and cooled pecan pieces.
Chill cookie dough in the refrigerator for at least 30 minutes.
When ready to bake, preheat toaster oven to 375ºF and line your cookie sheet with parchment or a silpat. Drop dough into 9 mounds that are about 2 tablespoons each, at least 2 inches apart (the cookies will spread while baking) onto the prepared cookie sheet.
Bake for 13–15 minutes until lightly browned and golden. Let cool at least 5 minutes on the cookie sheet and then transfer to a baking rack to cool completely.
Note: To measure the egg, crack your large egg into a small bowl and beat with a fork for 20 to 30 seconds then measure out the egg for the recipe. Store leftover egg in the fridge for up to 24 hours.
