- unsalted butter at room temperature - 8 Art. spoons
- sugar - 3/4 Glass
- light brown sugar - 1 glass
- salt - 1 teaspoon
- vanilla extract - 1 teaspoon
- large eggs - 2 pieces
- wheat flour - 1 1/2 cups
- soda - 1 teaspoon
- ground cinnamon - 1/2 teaspoonfuls
- Ground nutmeg - 1/4 Teaspoon
- ground cloves - 1/8 Teaspoons
- Instant oatmeal flakes - 1 Glass
- pecans - 2 cups
- fresh grated orange peel - 2 teaspoons
- Chocolate chips - 360 Grams
1. Preheat the oven to 175 ° F. Fit the large baking sheet with parchment paper or a silicone mat. With an electric mixer, whip butter in a bowl until creamy consistency. Add brown sugar, white sugar, salt and vanilla extract, whisk together with a mixer for about three minutes. Add eggs, one at a time, whisking after each addition. Sift together the flour, soda, cinnamon, nutmeg and cloves in a separate bowl. Add half flour mixture to the oil mixture and beat with a mixer at low speed. After that, add the second half of the flour. Add oat flakes, chopped pecans, orange peel and chocolate chips. 2. Using a spoon, put the dough on a baking sheet, forming a biscuit, and bake 10-12 minutes until golden brown. 3. Then remove from the oven and cool the cookies on the counter. Store cookies at room temperature in an airtight container.
Servings: 10