Crisp on the outside and chewy on the inside, these richly flavored egg-free cookies are a delicious treat. This Oatmeal Pecan White Chocolate Cookies recipe is quick and easy too!
With brilliant blue skies and a sun rising closer to 6 a.m. this weekend, it feels like Maine is emerging from a deep hibernation. We’ve hunkered down, and layered up as week after week of deep cold and snow pummeled our yards and rendered our roads slick. But now there are hints that we’re actually transitioning to something that could resemble spring.
The sun was shining bright against a brilliant blue sky when I woke up Saturday morning. And when my kids and I went out, the air was warm enough that my thick coat, fleece and long sleeve shirt felt like too much. If not for the snow outside, it would have almost been springlike.
I sneezed everywhere we went … and that’s when I knew that we’ve hit that point where it’s almost imperceptible, but spring is approaching. Or whatever spring means here in Maine. Sure, we probably won’t see any brilliant yellow daffodils popping up anytime soon, but something is changing out there. My allergies told me so.
Of course, winter really isn’t over yet. We’re forecasted to get more snow this week, but the temperatures are vastly improved (I’ll take 20s and 30s over single digits and subzero any day!). But sometimes, the promise of a future to come is enough hope to buoy you through challenging days. It’s like seeing the sun break through the clouds on a cold, snowy January day.
In the meantime, we’re savoring life. The kids adore playing outside after school, especially now that the temperatures are milder. In the kitchen, we’re working on using everything we have, working through our winter supplies so that we can begin locally sourcing most of our food again soon. Once summer comes, we’ll want counter and fridge space for all the fresh produce we’ll start picking up weekly at the farmers market.
As a result, I’ve been getting really creative in the kitchen. Recently, when I wanted to bake cookies, we were out of eggs or the chocolate I’d usually use. But rather than run out, I reached for the things we did have: oats, pecans and white chocolate. Together in a dough with rich brown sugar and a hearty dose of vanilla, the cookies baked up in to a crisp-on-the-outside, chewy on the inside cookie with a deep flavor.
What started as an experiment to use what we had became a cookie I’m making again and again. Score!
This quick and easy recipe for egg-free cookies is a tasty treat to tuck into lunch boxes or share with coworkers.
- ½ cup unsalted butter, softened
- ⅓ cup packed light brown sugar
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp kosher salt
- ½ tsp baking soda
- 2 tbsp hot water
- 1 cup rolled oats
- ½ cup white chocolate chips
- ¼ cup chopped pecans
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, granulated sugar and vanilla extract until well combined.
- In a medium bowl, sift together the flour, salt and baking soda. With the stand mixer running on its lowest speed, add the flour mixture a little at a time until fully combined. Add the hot water and mix well to combine.
- Pour the rolled oats into the mixer and mix well to combine. Gently fold in the white chocolate chips and chopped pecans
- Drop mounds of the cookie dough by the rounded tablespoon, or using a medium cookie scoop, onto the prepared baking sheet leaving about 1-inch between them.
- Bake cookies for 8-10 minutes, until golden. Remove immediately from the baking sheet to a wire cooling rack.
- Enjoy within five days. Cookies should be stored in an airtight container.