Saturday, January 22, 2011


Chocolate chip cookies have become the most popular cookie in North America, with the first one originating in about 1930.  Since then, variations have become very popular as well.  These two recipes, both variations on the classic chocolate chip cookie, are delicious, and I think you'll enjoy them both.  The CHOCOLATE PECAN OATMEAL cookie recipe originally called for a big Hershey bar chopped up, but I prefer to use the big, maxi milk chocolate chip Guittard makes.  But, as with all chocolate chip cookie recipes, the chips are always interchangeable, according to the likes of you and your family.  The pecans in this recipe can also be replaced with others of your choice.  I prefer the pecans because they give the cookie, along with the oatmeal, a real sweet, nutty, chewy taste.  I always get requests for this recipe--it's a real crowd-pleaser!

1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 cups flour
2 cups quick oats (I have even used the regular oats)
1 cup pecans, chopped  (I use more)
1 11.5 oz. pkg Guittard maxi milk chocolate chips
Cream sugars and butter until light.  Add egg and vanilla and mix well.  Sift together dry ingredients and add to mixture of sugar, butter, egg and vanilla.  Blend well.  Fold in oats, mixing well.  Add nuts and chocolate chips and stir in well.  Roll by heaping Tablespoonfuls and place on a greased baking sheet and bake at 350 degrees for 10 minutes, or until browned as you like them.  Cool on rack when done, then enjoy!

The graham cracker chocolate chip cookies were given to me by a friend a couple years ago.  When I tasted them, I couldn't figure out exactly what was in them giving them their great taste.  This recipe is especially quick and easy, and would be fun to try for a different variation on the traditional chocolate chip cookie.  Children would love helping with, or even making these by themselves.  I hope you try it out!

4 cups crushed graham crackers
1 can sweetened condensed milk (she says she uses a little bit more than 1 can)
1 pkg semi sweet chocolate chips (may substitute milk chocolate)
1 bottle whole macadamia nuts
Mix together all ingredients.  Using a cookie scoop, place on a greased cookie sheet and bake at 375 for 10 minutes, or until done.  ENJOY! 

Here are just a few of the choices you have when adapting your chocolate chip cookie recipes: 
semi-sweet chocolate chips
miniature semi sweet chocolate chips
milk chocolate chips
mint chocolate chips
butterscotch chips
peanut butter chips
candy coated rainbow chocolate chips
candy coated chocolate pieces (m&m's)
white chocolate chunks
Hershey bar chocolate chunks
Reese's pieces
Andes mint chips
walnuts, pecans, macadamias, cashews, almonds, filberts
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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