My daughter has a Ginger Chocolate Chip Oatmeal Cookie recipe that I love- she makes it as a special treat whenever she wants to be extra nice to me 🙂 I adapted it using pecans- yum!- and candied orange peel. You could make your own candied orange peel…. but it’s so much easier to use the kind you find in the baking aisle! I used an 8 oz container of Paradise brand orange peel- as I said, you should be able to find this in the baking aisle (it’s the yummy stuff that makes holiday fruitcake so good!), or you can get it online. I also added some mini chocolate chips, so you get a lot of flavors and textures with every bite- the sweetness of the chocolate, the tangy chewiness of the orange peel, and the hearty crunch of the pecans. It’s a great cookie.
I love having them with a cup of tea in the afternoon- and because they have oatmeal and nuts and fruit, I tell myself that they are a healthy snack…
Orange Pecan Oatmeal Cookie Recipe
- 3 cups old fashioned oats
- 1 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 cup mini chocolate chips
- 1 cup chopped pecans
- 2 sticks (1 cup) butter, softened
- 1 1/4 cup brown sugar, packed
- 1 egg
- 2 teaspoons vanilla extract
- 1- 8 ounce container (about 1 cup) Paradise orange peel
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
In a large bowl, stir together oats, flour, salt, baking soda, cinnamon, chocolate chips and pecans. Set aside.
In a large mixing bowl, cream together butter and brown sugar. Add egg and vanilla and beat until smooth. Gradually stir in oat/flour mixture. Stir in orange peel.
Form into 1 1/2” balls and place on baking sheets about 2” apart. Bake about 14 minutes until cookies are set. Allow cookies to cool on baking sheets for 2 or 3 minutes before transferring to wire cooking racks.
Makes about 5 dozen.