Recipe

Pecan Mocha Cookies Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year ago A delicious sinful cookie that is incredible in taste and easy to make. The taste of the rich Ghirardelli chocolate, pecan chips and oats creates a world wind of tastes that over whelm your taste buds. You can’t eat just one. About 56 cookies from this recipe. 24 pics to post ... More Prep:20m Cook:6m Servings:16	Thegoldmine
	easy to make and wonder taste

Nuts chopped

Rich cocao

Ingredients

Melting butter

Add sugar

Mix & melt

In the bowl

Ready to mix

Egg whites

Whites added

Ready to go

1 teaspoon

One half teaspoon

One teaspoon

Working bowl

On nonstick sheet

Cooked

Big and little

Add whole pecan

Whole tray

Cooked

Close up

All gone

Looking good

Plate full

A nice collection -

Add Photos

Does this look good? Yeah! / Nope

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Ingredients

• 1 cup sugar

• 6 tbls butter

• 1 cup "quick" rolled oats

• 8 tbls chopped pecans

• 4 tbls unsweetened cocoa powder

• 2 teaspoons baking powder

• 2 teaspoons pure vanilla extract

• Whipped egg whites from 2 large or extra large eggs

• 2-3 cookie non-stick cookie sheets

You can click on any pic on any recipe I post and it will enlarge on your screen. Just don't use a fork on the screen :-)

Directions

1. Preheat oven to 325 F.

2. Line a large baking sheet with or without aluminum foil, brush with oil or coat with nonstick cooking spray, set aside. Coat 2 more sheets, I like using cooking spray (canola). TIP- I found using canola spray on nonstick cookie sheets worked just fine. Recoat after each batch of cookies.

3. In a small saucepan, combine sugar and butter. Stir over medium heat until the mixture is melted and bubbling, about 1 minute. It does not turn to a liquid. You are basically making it hot enough to melt the chocolate.

4. Scrape the mixture into a bowl.

5. In a separate bowl, mix the cocoa and baking powder, pour on the sugar mix. Stir. Add oats and pecans. Stir well.

6. In a small bowl, beat egg whites with a fork until it is slightly frothy.

7. Add the vanilla to the egg whites, whisk again and then add the egg whites to the bowl of ingredients. Once the egg whites are added the mixture will now become wet and it mixes much easier.

8. Drop the batter by a using a measuring teaspoon to the coated cookie sheets. 9 teaspoons per sheet. Slight above level is perfect.

9. These globs will spread out to 2-3 inches, leave space.

10. Bake for 6 minutes for soft cookies, 8 for a little crisper.

11. Once cooked and removed from oven allow to cool about 10 minutes then using a metal spatula, place each cookie on a plate.

12. Slide sheet of foil and cookies off the baking sheet onto a flat surface and let cool completely. Once cooled, they can be peeled off.

13. They can be made with or without the pecan on top; it is just for a nicer presentation. Guess it depends on who you are giving them to.

14. For the nicer presentation, place the teaspoon of mixture on the cookie sheet. Then place a whole pecan on the glob and press down a little.

15. These were originally to be served as a sandwich with coffee frozen yogurt in between. They tasted so good, I just made them to eat and add to my Christmas cookie give away platter. Pretty sinful

16. Tip, when adding vanilla to recipes I try to add it another liquid and mix the two. This way the small amount of vanilla is equally spread throughout the mix.

17. Tip, when adding baking powder and or both baking soda, I like to add this to some loose (flour or here the oats) part of the mix and stirred in so it is spread out equally in the mix.

18. The little cookie is from a 1/2 teaspoon of the mix, the big is from the one teaspoon mix.

19. This is an updated version of a previous post of this recipe.

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Comments

cholena 1 year ago said:
Fork is not enuf but my hands would be haha : P

jett2whit 1 year ago said:
Excellent photo's....as always! These look great.

meals4abby 1 year ago said:
Mmmmmmm....what a wonderful flavor combination! What fantastic pics! Thanks for sharing. This will be a wonderful addition to my Christmas cookie collection. High-5!!

boofie 1 year ago said:
Pecans, chocolate, I'm sold. Great pictures!

Boof

leonora5 1 year ago said:
Gorgeous! The photos are enough to launch the most terrible cravings here! Thank goodness I have the recipe! Ohhh YUM.

lunasea 1 year ago said:
Very nice, JJ. They look delicious and your presentation is great. High 5 and saving your recipe to try. Thanks!

michellem 1 year ago said:
Very nice looking cookies. I'll have to try these around Christmas time!

juels 1 year ago said:
Love the combo of ingredients in these cookies! You can't go wrong here, I know these would taste wonderful! I love your description, too: "sinful cookie...creates a world wind of tastes that overwhelm your taste buds..." That is so tempting! And again, beautiful pictures!

trackwidow 1 year ago said:
These look fantastic! I would have to pass on making them unless I substituted almonds for the pecans. My husband is allergic to pecans and I can't even have them in the house or he will react. Not worth it!

thegoldminer 1 year ago said:
Almonds or pecans it wont' matter on the Pecan Mocha cookies, either will work. It is basically about eating sugar, with a chocolate flavor and nuts for the crunch. JJ

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