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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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A delicious sinful cookie that is incredible in taste and easy to make. The taste of the rich Ghirardelli chocolate, pecan chips and oats creates a world wind of tastes that over whelm your taste buds. You can’t eat just one. Read more . About 56 cookies from this recipe. 24 pics to post Ingredients:
• 1 cup sugar |
• 6 tbls butter |
• 1 cup quick rolled oats |
• 8 tbls chopped pecans |
• 4 tbls unsweetened cocoa powder |
• 2 teaspoons baking powder |
• 2 teaspoons pure vanilla extract |
• whipped egg whites from 2 large or extra large eggs |
• 2-3 cookie non-stick cookie sheets |
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Directions:
1. 1. Preheat oven to 325 F.
2. 2. Line a large baking sheet with or without aluminum foil, brush with oil or coat with nonstick cooking spray, set aside. Coat 2 more sheets, I like using cooking spray (canola). TIP- I found using canola spray on nonstick cookie sheets worked just fine. Recoat after each batch of cookies.
3. 3. In a small saucepan, combine sugar and butter. Stir over medium heat until the mixture is melted and bubbling, about 1 minute. It does not turn to a liquid. You are basically making it hot enough to melt the chocolate.
4. 4. Scrape the mixture into a bowl.
5. 5. In a separate bowl, mix the cocoa and baking powder, pour on the sugar mix. Stir. Add oats and pecans. Stir well.
6. 6. In a small bowl, beat egg whites with a fork until it is slightly frothy.
7. 7. Add the vanilla to the egg whites, whisk again and then add the egg whites to the bowl of ingredients. Once the egg whites are added the mixture will now become wet and it mixes much easier.
8. 8. Drop the batter by a using a measuring teaspoon to the coated cookie sheets. 9 teaspoons per sheet. Slight above level is perfect.
9. 9. These globs will spread out to 2-3 inches, leave space.
10. 10. Bake for 6 minutes for soft cookies, 8 for a little crisper.
11. 11. Once cooked and removed from oven allow to cool about 10 minutes then using a metal spatula, place each cookie on a plate.
12. 12. Slide sheet of foil and cookies off the baking sheet onto a flat surface and let cool completely. Once cooled, they can be peeled off.
13. 13. They can be made with or without the pecan on top; it is just for a nicer presentation. Guess it depends on who you are giving them to.
14. 14. For the nicer presentation, place the teaspoon of mixture on the cookie sheet. Then place a whole pecan on the glob and press down a little.
15. 15. These were originally to be served as a sandwich with coffee frozen yogurt in between. They tasted so good, I just made them to eat and add to my Christmas cookie give away platter. Pretty sinful
16. 16. Tip, when adding vanilla to recipes I try to add it another liquid and mix the two. This way the small amount of vanilla is equally spread throughout the mix.
17. 17. Tip, when adding baking powder and or both baking soda, I like to add this to some loose (flour or here the oats) part of the mix and stirred in so it is spread out equally in the mix.
18. 18. The little cookie is from a 1/2 teaspoon of the mix, the big is from the one teaspoon mix.
19. 19. This is an updated version of a previous post of this recipe.
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