Hopefully this Halloween wish finds you all safe and sound after Sandy escaped the DC metro area late yesterday on her broom.
A last minute attempt to conjure up a Halloween costume for a house party this past Saturday led me to try and find a key item in the house to work the costume around. Thankfully, I eyed a basket in our living room that was leftover from a thoughtful birthday gift from the parental unit over the summer.
The basket, combined with my desire to somehow incorporate cooking or baking into the costume let me to the idea of being Red Riding Hood (that and there was no way I was paying $50+ for overnight shipment of a costume).
I pulled out a strapless red Victoria Secret dress, grabbed some nude flats, and picked up a flowing red cape and bam I was Red Riding Hood! But not so fast…I still needed my most important prop to the costume … the cookies to bring to Grandma’s house!
After baking up a chocolate pecan pie for my boyfriend’s office pie bake off earlier in the week(recipe to come in future blog– we won!), I had a bag of pecans, chocolate chips and other cookie essentials lying around, which led me to search for a delicious chocolate pecan cookie recipe.
The recipe I decided on actually ended up coming from one of my favorite publications Cooking Light (cookinglight.com), leaving my guests completely clueless as to the fact that they were getting a lighter cookie option.
Now, before you give this recipe the cold shoulder for the above mentioned reference to “light”, I assure you that these cookies had even the most finicky ghosts and goblins fooled. They were absolutely delicious with the perfect chocolaty, nutty combination and came out golden brown (I added a minute to the suggested bake time below).
Word spread throughout the party of my cookies and they were gobbled up within minutes, leaving me high and dry with no cookies to bring to Grandma. Though, I’m pretty sure we all knew the cookies were never going to be making it to Grandma’s house in the first place… Happy Halloween!
Recipe: Oatmeal, Chocolate Chip, and Pecan Cookies
(From Cooking Light December 2008 – http://www.cookinglight.com)
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1 cup regular oats
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/4 cup chopped pecans, toasted
- 1/4 cup semisweet chocolate minichips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.