Why is it that 99% of the time Mike or I crave cookies, there are no chocolate chips in the house? Probably because we cannot keep chocolate chips on hand or they will disappear. Both of us have shockingly little willpower when there is any edible (ie not unsweetened) chocolate anywhere in the house, so stocking the pantry with chocolate is kind of a recipe for disaster.
Last night after dinner we were both craving something sweet, particularly cookies, but neither of us felt like walking the 3 blocks to the grocery store to buy a bag of chocolate chips. Enter the desperation oatmeal cookie. We always keep plenty of oats around. And butter, brown sugar, and flour. Nuts are pretty common pantry staples too. Although some people might miss the chocolate chips, these have a charm all their own. It’s nice to have a few cake and cookie recipes around that can be made with ingredients that are almost always around, and this is another good example. More cakey than chewy, you can definitely switch out the pecans for other nuts, or try dried fruit instead. Make them your own!
makes about 30 cookies
1 1/4 sticks unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
2 teaspoons vanilla
1 3/4 cups old-fashioned rolled oats
3/4 cup white whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
Preheat the oven to 350 and line some cookie sheets with parchment or silpats.
Cream the butter with the brown sugar for about 3 mintues in the bowl of a stand mixer, then beat in the egg and vanilla.
Stir the flour, salt, baking soda, and cinnamon together in a medium bowl. Add to the butter and mix on low until just combined. Stir in the pecans and oats, then drop by rounded tablespoon onto the prepared baking sheets.
Bake for about 8 minutes, or until just set. Let cool on the cookie sheets for a few minutes before transferring to a wire rack.