There is something so comforting about baking cookies on a cold winter night. I was definitely in the baking mood last night and chose these sweeties in The Food Matters Cookbook [Mark Bittman]. I love Mark Bittman’s recipes because he is a big fan of substitutions and ‘use what you have’ philosophy. He offers multiple variations within his recipes for nutrition or taste preference, which allows for much more relaxed cooking.
Oatmeal chocolate chip cookies are one of my favorites and these have the added sweet crunch of pecans. I named these pillows because they turned out so light and fluffy! Little pillows of goodness, perfect for a cold Monday night. ♥
oatmeal chocolate chip pillows
Adapted [and recipe halved] from Chocolate Chunk Oatmeal Cookies in The Food Matters Cookbook by Mark Bittman, page 550.
Makes about 15 cookies
1/4 cup canola oil
1/4 cup sugar in the raw
1/4 cup light brown sugar
1/2 tsp pure vanilla extract
3/4 cup all-purpose flour
1 cup old fashioned rolled oats
1/4 cup chopped pecans
Pinch of salt
Few dashes of cinnamon + nutmeg
1 tsp baking powder
1/4 cup milk [I used rice milk]
1/4 cup dark chocolate mini chunks [or chips]
[do it up!]
Preheat the oven to 375°F. Cream the oil and sugars together in a large bowl with an electric mixer. Add the eggs and vanilla and beat until well blended.
In a separate bowl, whisk together the flour, oats, salt, baking powder, cinnamon and nutmeg. Alternating with the milk, add the dry ingredients to the sugar mixture by hand, a little at a time, stirring to blend. Stir in the pecans and chocolate chunks or chips.
Distribute teaspoon-sized mounds of dough about 3 inches apart on an ungreased cookie sheet. Bake until lightly browned, 13-15 minutes. Cool for a couple minutes on the cookie sheet, then transfer the cookies to a wire cooling rack. Mark says to store in tightly covered container at room temperature for no more than 1-2 days.
Enjoy these cookie-pillows warm along with some hot cocoa! ♥