I love checking in on the Gen X Quilters blog, so I’m thrilled to take part in their Summer Fair. I don’t ever remember going to a small town fair, so I have to let my imagination create a world of home crafts, livestock competitions, and all the cotton candy you can eat. For me, the State Fair of Oklahoma was always a sweaty experience with me balancing a giant pile of freshly deep-fried curly fries amongst a throng of scary people. But I digress! Today, I’m going to switch things up and share a recipe. These are my grandma Zelma’s cookies that I have tweaked up a notch over the years. They are killer Bake Sale items, let me tell ya! Get yourself a big glass of milk for this one…
Zelma’s Chocolate Chip, Pecan, & Oat Cookies
Makes 18-20 *LARGE* cookies
3 cups All Purpose Flour
1 ½ teaspoon Baking Powder
1 Tablespoon Cornstarch
1 teaspoon Baking Soda
1 cup Margarine
1 cup Sugar
1 cup Brown Sugar
½ teaspoon Salt
1 teaspoon Vanilla
2 cups Old Fashioned Oats (not the quick cook kind!!)
1 ½ cups Chocolate Chips
1 cup Chopped Pecans
Preheat oven to 375 degrees.
1. In a medium bowl, sift together the Flour, Baking Powder, Cornstarch, and Baking Soda. Set aside.
2. In a large bowl, cream together the Margarine, Sugar, Brown Sugar, and Salt.
3. To this Sugar mixture, stir in the Eggs and Vanilla until mixed well.
4. Now pour the Oats and stir until they are well coated with the wet ingredients.
5. Gradually stir in small batches of the sifted Flour mix into the large bowl. Note: This is a THICK dough and you might need a strong armed helper towards the end!
6. Fold in the Chocolate Chips and Pecans until evenly combined.
7. Using an ice cream scoop, make large balls of cookie dough (about the size of a golf ball) and place them on a non-stick cookie sheet. Leave about an inch of room on all sides and don’t flatten them.
8. Bake for 18-22 minutes until the top has a deep, golden brown color.
9. Cool on a wire rack and enjoy!!