Friday, January 27, 2012

Pecan Oatmeal Cookies

f/5, 1/30, ISO 1600

The past few weeks I have been working on some internship application. It's stressing me out a bit.
It's the internship that will allow me to become a dietitian, and the nerve-wrecking part is that there is only a 50% acceptance rate. I feel like I am putting all my eggs in one basket, and hoping for the best. I have gotten so far in school and job experience that I think I will have a good chance. Wait, I don't want to jinx myself. I keep contemplating whether I should submit the application or wait for a few days, because once it's out, it is done.

What should I do?

Make cookies, duh!
I have lots of pecans from making rum balls, so I made pecan oatmeal cookies with orange zest and chocolate chips.

f/5, 1/30, ISO 1600

This recipe is from, one of my favorite food websites. Lots of reviewers said they don't care for the orange zest, I love it. As you can see, I used clementine zest, same thing.
I reduced the sugar to 1/2 cup sugar and 3/4 cup brown sugar.

f/4.5, 1/40, ISO 1600

The cookies came out very flat. Either could be either a) the butter was too warm, b) I over-creamed the butter, or c) more flour is needed.
Either way, the cookies were delicious. Yummo plus!

f/4.5, 1/30, ISO 1600

Three and half cookies later I realized I still have to face this internship application dilemma I have. Since I am done with the application I should just read it over (again) then submit it, on the other hand, I just want to hang on to it in case something happens. The truth is there will be nothing else happening that I could add to the application. It is just going to sit there waiting for me to click "submit". Eh, I should just grab another cookie and then submit it for good.

Pecan Oatmeal Cookies
by Katie Sparks and Andrea Strong

  • 8 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 cup light brown sugar, firmly packed
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove
  • 1 cup quick-cooking oats
  • 2 cups chopped pecans
  • 2 teaspoons freshly grated orange zest
  • 12 ounces semisweet chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.

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