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Ingredients
| unsalted butter: 1/2 cup |
| shortening - baking: 1/2 cup |
| granulated sugar: 3/4 cup |
| light brown sugar (packed): 3/4 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/4 tsp |
| salt: 1/4 tsp |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1/3 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| rolled oats: 1/2 cup |
| semisweet chocolate chips (chips): 1 cup |
| white chocolate (chips): 1 cup |
| pecans (chopped): 1 cup |
Oatmeal Nut Chocolate Cookies
Credit: www.food.com
User rating:
-
Prep Time
10 min -
Cook Time
14 min -
Servings
24 serving(s)
Tags
1
Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, baking soda, and salt; beat until combined.
2
Beat in eggs and vanilla. Add flour and cocoa powder; beat on low speed until combined. Stir in oats, semisweet chips, white baking chips, and nuts.
3
Using 1/4 cup dry measuring cup, drop dough 3 inches apart onto greased cookie sheet. Press dough into 3 inch circles. Bake for 12 to 14 minutes or just untiln edges are firm and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack;
cool.