How is is Day six already? Already half way through the Twelve Days of Christmas Cookies and today I'm sharing something easy and freezable. These Pecan Oatmeal Cookies and chewy, nutty and they go great with a cup of coffee. Cosy up this weekend and get your baking on!
Who else gets excited for the opening of new supermarkets? Well, considering it's pretty much the only shopping I do, my excitement goes off the charts! I don't care for shopping at all. In fact I could go months without stepping foot in a shopping mall. December aside, of course! But supermarkets are kind of like my crack.
So, with the opening of not one but TWO supermarkets in recent months, I've been pretty chuffed to say the least.
One of the new supermarkets that recently opened near us is Lidl. If you're not familiar with Lidl, it's a German supermarket chain that's been growing down here in Spain by the masses. Although we've had a Lidl in our town for years and years, I never shop there because it isn't close to me. And by not close, I mean a 10 minute drive away! I know, I don't like to venture far.
So, when the new one opened up in November just a few minutes away, I was at the ready with my trolley! And just a minor intervention, I just realised trolley rolled off my tongue easier than cart. I seem to be losing my vocabulary. That will happen after a few decades of living in my house of non Canadians.
Back to Lidl. I didn't make it on the first day or even the first week. But I eventually made my way down there and discovered a few delights that I can't be my hands on around here.
Top of the list, pecans! I was pretty pleased to say the least and bought a bag. I have found them here in the past but they were too expensive so I just left them. And over the years, I've had friends hand some over to me. So the thought of being able to just pop to Lidl and pick some up is pretty exciting.
See, the exciting life of supermarket shopping.
And that's how I'm able to share these Pecan Oatmeal Cookies. Thanks Lidl!
So let's take a look at how these come together. A basic drop cookie that delivers big on flavour.
Okay, so I toasted the nuts in this recipe because it just gives them a boost of flavour. It's not necessary and you can skip it all together if you like. But if you choose to toast them keep a close eye on them as not to burn them. I toasted them in a 350 degree F oven for about 6 minutes. Then remove and let them cool completely.
Cookies always seem to start with butter and sugar. It's getting old, I know! So beat the butter and sugar for a few minutes.
Then the egg and vanilla and mix until light and fluffy. Mix in all the dry ingredients and fold in until combined. You just mix until combined.
Make sure the nuts have cooled completely. Roughly chop them up and add them to the cookie batter. Gently fold in the nuts.
I have a regular sized baking tray and I managed to get 15 cookies on the tray at a time. You can make them as big or small as you like. Mine were about a heaping teaspoon mounded onto the tray.
These were baked for 8 minutes to perfection. Remember your oven could run hotter or cooler than mine so make sure to check them at around 7 minutes. They will be soft, slightly golden and flattened somewhat. They will be soft when you remove them from the oven but they will firm up as they cool.
These cookies will come out of the oven slightly puffed up. Let them cool for just about a minute and then lightly flatten them with a spatula. Why you ask? Because it will give you a denser and chewier cookie. And they are pretty darn good!
When I made these a few weeks back, I was hoping to get some to stash in the freezer. Wrong. The cookie monsters got to them once again and within a few days they were all gone. It got to the point where the biggest cookie monster requested that I stop baking! I told him he just had to use self control. Not in his vocabulary.
But I'm on a baking break now so hopefully he'll be able to tighten his jeans again...haha.
Once I'm finished the cookies next week, I'm hoping to have a few more festive recipes to share before I run out of time. I'm keeping my fingers crossed on that one. But I have a few new appetizers up my sleeve that I want to try out and share. So hopefully time will be on my side and I'll be able to share that with you before Christmas. Time is cutting short!
I'm leaving you with something a bit different today. When I write on my blog I always like to listen to soft background music. My favourite music to listen to while writing is instrumental jazz. I got into it a few years back and find it pretty soothing and motivating at the same time. I do have a Spotify account and listen to a whole lot of tunes on there, but Youtue has so many playlists that are fantastic. And this morning I been listening to this Instrumental Christmas Jazz. I love it! The perfect relaxing compilation.
I'm having a break over the weekend but will be back on Monday to continue with the Twelve Days of Christmas Cookies.
Enjoy the weekend and do something festive!
Pecan Oatmeal Cookies
Makes 36 / Prep time: 15 minutes / Bake time: 8 - 10 minutes
1 Cup/225 grams of butter
1 Cup/200 grams of white granulated sugar
1 1/3 Cups/170 grams of plain flour
3/4 Cup/65 grams of rolled oats
1 teaspoon of baking soda
1 teaspoon vanilla
½ teaspoon of salt
1 Cup/125 grams pecans, toasted and roughly chopped
Preheat oven to 350 degrees F. Have ready a large baking tray lined with parchment paper.
Toss the pecans on the baking tray and toast in the oven for about 6 minutes. Remove from oven and leave to cool completely. Transfer to a cutting board and roughly chop up the nuts. Keep baking tray set aside for cookies.
In a medium bowl, combine flour, oats, baking soda and salt. Set aside. In a large mixing bowl beat the butter on high speed for a minute or so. Add the sugar, egg and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour and oat mixture until combined. Fold in pecans.
Drop dough by rounded teaspoons 2 inches apart onto the baking tray. Bake for 8 - 10 minutes or until edges are lightly browned. Remove from oven and leave to cook a few minutes. Light flatten the cookies with a spatula. Transfer to a wire rack. Repeat for remaining cookies.
Will keep in an airtight container for about a week or in the freezer for up to a month.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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