Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
381 K 4/5 (46 reviews)
1 hour 50 min.
Easy
10 cookies
9 IngredientsLast modified on: January 5th 2020
For 10 cookies, you will need:
- 1
1 cup rolled oats - 2
1 ½ tablespoon pecan nuts - 3
¼ cup flakeds almonds - 4
1⁄3 cup brown sugar - 5
½ cup butter - 6
3 tablespoons chocolate chips - 7
3 tablespoons egg ( How to... ) - 8
½ cup flour - 9
½ teaspoon baking powder
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 35 min.
Cooking: 35 min.
All in all: 1 hour 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Preheat the oven to 300°F (150°C)
Spread 1 cup rolled oats on a sheet of cooking parchment laid on a baking sheet.
Spread 1 cup rolled oats on a sheet of cooking parchment laid on a baking sheet.
Stage 2 - 4 min.
Do the same with 1 ½ tablespoon pecan nuts and ¼ cup flakeds almonds.
Stage 3 - 15 min.
Stage 4 - 3 min.
Stage 5 - 2 min.
Whisk 3 tablespoons egg in a high-sided container.
Stage 6 - 4 min.
Put 1⁄3 cup brown sugar and ½ cup butter in a mixer bowl.
Stage 7 - 2 min.
Use the flat or "K" beater and knead for 1 or 2 minutes until evenly mixed.
Stage 8 - 5 min.
Add all the other ingredients (oats, almonds, pecans, baking powder, chocolate chips, eggs and flour).
Stage 9 - 4 min.
Knead for a few more minutes until evenly mixed.
Stage 10 - 8 min.
Take the dough out of the bowl and divide into approx. 40 g (one and a half ounce) pieces.
Stage 11 - 5 min.
Roll the pieces of dough betwen your hands into nice round balls.
Note: this is the part children enjoy best. If they are helping you make these, you may well hear something like, "This is cool, just like playdough!"
Note: this is the part children enjoy best. If they are helping you make these, you may well hear something like, "This is cool, just like playdough!"
Stage 12 - 5 min.
Reuse the paper and baking sheets from stage 3. Squash out the balls of dough on the cooking parchment with the palm of your hand into flat cookies, slightly thicker in the centre.
Bake for about 20 minutes.
Bake for about 20 minutes.
Stage 13 - 20 min.
Do watch towards the end of cooking. It is important not to overcook these cookies.
Ideally, they should be crisp and golden brown around the edge, but still soft in the centre.
Ideally, they should be crisp and golden brown around the edge, but still soft in the centre.
Stage 14 - 30 min.
Take off the paper and leave to cool on a wire rack.
Your cookies are ready. The only difficulty now is resisting the temptation to eat them all right away!
Your cookies are ready. The only difficulty now is resisting the temptation to eat them all right away!
Remarks
Once the basic dough is made at stage 9, you can let your imagination guide you and (for example) use walnuts instead of almonds, muesli instead of oats, raisins or dried apricots instead of chocolate. Everything is possible (or nearly).
You can use bicarbonate of soda instead of the baking powder.
Before baking you can glaze the raw cookies at stage 12, but this is not essential.
You can use bicarbonate of soda instead of the baking powder.
Before baking you can glaze the raw cookies at stage 12, but this is not essential.
Keeping: Several days in an airtight tin.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 200 RDI=20 % | 110 RDI=20 % | 1,940 RDI=100 % | 8,120 RDI: 100 % |
| Per 100 g | 7 RDI=3 % | 50 RDI=5 % | 30 RDI=4 % | 460 RDI=20 % | 1,940 RDI: 20 % |
| Per cookie | 2 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 190 RDI=10 % | 810 RDI: 10 % |
How much will it cost?
- For 10 cookies : 2.80 €
- Per cookie : 0.30 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Butter
Like these other recipes: Pogne de Romans, How to prevent butter burning during cooking, Clementine cake, Gratin of chicken with rice and sautéed mushrooms, Chilli chicken and spinach gratin, ... See them all 470
Flour
Like these other recipes: Cramique, Puff or flaky pastry (pâte feuilletée), Little chocolate and hazelnut fondants, Liège waffles, Two-olive ciabatta, ... See them all 201
Rolled oats
Like these other recipes: Soft apple cookies, Oaty walnut cake , Oat financiers for Louise, Canadian apple crumble, Apple oatmeal cookies for Sasha, ... See them all 14
Brown sugar
Like these other recipes: Crunchy blackcurrant and mascarpone cream verrine, Oatmeal and apple cookies, Canadian apple crumble, Tyrolean apple crumble, Croissant dough apples, ... See them all 44
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.April 14th 2020335 K 24.6 20 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019628 K 24.4 2 hours 35 min.
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.June 22th 2013441 K4.7 55 min.
Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.February 21th 2011265 K5 3 hours 35 min.
Simple maple-syrup tart
It would be hard to find a simpler tart recipe: just sweetcrust pastry filled with maple syrup, then baked.November 5th 201459 K4.2 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.