Notebook Experiments: Oatmeal, Chocolate Chip, & Pecan Cookies

Experiment: Will Oatmeal, Chocolate Chip, & Pecan Cookies satisfy my sweet tooth?

Experiment Taken From: Notebook Entry 11.14.07

Materials Needed: Please see Smitten Kitchen for specific directions on how to complete this experiment. We did omit a couple of ingredients in the recipe because of our personal taste. The recipe called for two cups of pecans, but my family doesn’t like pecans so we left those out. The batter was pretty wet without this addition though so I added an extra cup of the quick cooking oats to firm the dough up. I also omitted the orange zest because I had no oranges here.

Results: With the addition of the extra cup of oatmeal (minus the pecans), these turned out delicious. The dough was very easy to work with, in fact, I could mold the balls in my hands without sticking.

The first batch was a tad too crispy because the cookies did not look done and I left them in for an extra two minutes. This was a mistake. The next batch was perfect at 12 minutes at 350 degrees. Don’t make the same mistake and it should yield a cookie that is chewy, but also soft. The edges should be a light brown and don’t worry so much about the tops!

Conclusion: These cookies were absolutely delicious and the hint of cinnamon in them gave them that extra something special. By omitting the pecans and replacing this ingredient with oatmeal, it helped to keep the cost low on making this treat and yielded delicious results. Thank you, Smitten Kitchen, for generously sharing your recipes with the public!

Published May 29, 2008 by:

Amy Allen Clark is the founder of You can read all about her here.

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