I was in a baking mood and whipped up these tasty babies.  I have had problems finding a good oatmeal cookie recipe as I am not a big fan of raisins.  When I found this one from Cooking Light, I had to give it a try.  No raisins in these cookies.  Just chocolate and pecan goodness.

I made them a bit bigger than called for and was concerned they were not cooked all the way through.  I left them in 3 minutes longer and they ended up way to crispy.  I pulled the second batch out after only an extra minute and they were still crispy, just not as bad.  I recommend pulling these guys out at the 12 minute mark even if they look a little under done.

My reviewers all gave this cookie a thumbs up.  I took them into work, gave some to may parents and force fed the Husband the cookies.  In less than 24 hours there are only 3 cookies left.  Even my extra-crispy version was a tummy pleaser.

Enjoy!

Oatmeal, Chocolate and Pecan Cookies

Ingredients

• 1 1/4 cup all purpose flour
• 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 teaspoon vanilla extract
• 1 large egg
• 1/4 cup chopped pecans, toasted (bake at 350 on a cookie sheet for about 4 minutes)
• 1/4 cup semisweet chocolate minichips (I used regular-sized chips just fine)

The Steps

1. Preheat the over to 350
2. Combine flour and the next four ingredients in a bowl, whisk to combine and set aside.
3. Combine sugars and butter in a large bowl and beat with a mixer on medium speed until well blended.  Add vanilla and egg and beat again.  Add the oatmeal flour mixture a little at a time to the sugar mixture.  Mix until just combined. Stir in pecans and chocolate chips.
4. Drop a level tablespoon full cookie dough onto a baking sheet lined with parchment paper.  Keep cookies at least 2 inches apart.
5. Bake at 350 for 12 minutes or until the edges of the cookies are lightly browned.  Cool cookies on the pan for 2 minutes, then transfer to wire racks to continue to cool.
6. Eat and enjoy you fresh, homemade cookies!

Many of my readers may know that I use to have a blog solely dedicated to food. But as my last year in law school has been coming to a close, I find that I have had less and less time to blog. So I decided to turn that blog into my recipes archive and then add food to this blog. So welcome to my inaugural food post on my revamped blog!

I reason that I have titled this food category as “Food That Makes You Happy” is because these cookies are definitely NOT healthy. And while I don’t think that food can “make” you happy, I hope you understand my intent in such categorizing. Food like this brings a smile to your face.

But even more important, food like this brings a smile to someone else’s face. The reason that I made these cookies is because the Husband is leaving for a month long work trip to the Netherlands. He loves chocolate! While I was running some errands, he watched “America’s Test Kitchen.” Yes, I have him hooked on cooking shows. On the episode he watched today, they made Triple-Chocolate Cookies. He started drooling over them and I thought that I have everything I would need to make them. I ended up being wrong, which is why this is called Quadruple Chocolate Cookies instead of just Triple Chocolate Cookies.

I have also decided to include these cookies into Sugar High Friday#41. The theme is Sweet Gifts and is being hosted by Habeas Brulee. I had always enjoyed participating in round-ups when the food blog was up and running that I hope I can continue that participation here.

Before getting to the recipe, I also want to mention that the Husband called these a “repeat recipe.” Since I very rarely repeat a recipe, he always has to single out the recipes that he would like to eat again. They are usually all desserts.

Without further ado…

Quadruple Chocolate Cookies

Makes about 20 cookies

• 4 ounces unsweetened chocolate , chopped
• 1/2 cup bittersweet chocolate, chopped
• 1 1/2 cups milk chocolate chips, divided
• 7 tablespoons unsalted butter , cut into pieces
• 2 teaspoons instant coffee
• 2 teaspoons vanilla extract
• 3 large eggs , at room temperature
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon table salt
• 1/2 cup semisweet chocolate, chopped (or chips)

1. Melt unsweetened chocolate, bittersweet chocolate, 1/2 cup milk chocolate chips and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chocolate and remaining 1 cup milk chocolate chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.

Don’t forget: all past recipes and new recipes are also posted on my recipe archive page!

One very cold winter vacation my mother, my sister and I were visiting Aunt Crickett and Uncle Jim. I had always told my mother how much I loved my Aunt’s cookies. As luck would have it, she was planning on making a batch during our visit and thought it would be fun to teach me how she made these tasty cookies. We used our hands instead of a mixer, but they turn out good either way. Just make sure you make them with (or for) someone you love. Thanks Aunt Crickett!

• 2/3 cup pecans
• 1 cup butter
• 1/2 cup confectioner’s sugar for cookie and 1/4 cup for coating.
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 2 cups all purpose flour
• 1/2 tsp. salt

The Steps:

1. Preheat oven to 350 degrees F.
2. Spread pecans on a cookie sheet and toast in over for 5 minutes.
3. Allow pecans to cool, then combine with 2 tbps. flour in a food processor. Blend until pecans are almost the same consistency as the flour, but still chunky.
4. In another bowl, cream sugar and butter.
5. Add the almond and vanilla extract and continue to blend.
6. Add remaining flour and salt and continue to blend.
7. Add the crushed pecans and continue to blend.
8. Roll small pieces of the dough into balls about the size of a large marble and place on a cookie sheet.
9. Bake in 350 degree F oven for about 12 – 15 minutes until they just start to turn a golden color.
10. Remove from baking sheet and cool on wire rack.
11. Once cooled, roll in remaining sugar.

• 1 cup butter
• 1/2 cup white sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups plain M&Ms (or chocolate chips)

Directions

1. Preheat the oven to 325 degrees F.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the M&Ms. Drop by tablespoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks.

INGREDIENTS

• 1 cup butter
• 3/4 cup white sugar & 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup crushed pineapple (drain out the juice)
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup sweetened coconut
• 1 cup white chocolate chips

DIRECTIONS

1. Preheat the oven to 325 degrees F.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and eggs one at a time. Beat in pineapple Combine the flour, baking soda and salt; stir into the sugar mixture. Finally, mix in the chocolate chips and coconut. Drop by tablespoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Remove from baking sheet to cool on wire racks