Community Pick
Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies
photo by newspapergal
- Ready In:
- 36mins
- Ingredients:
- 13
- Yields:
-
22 5inch cookies
ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 tablespoons milk
- 2 large eggs
- 3 cups old fashioned oats
- 12 ounces semisweet chocolate, chopped into 1/2 inch chunks
- 1 1⁄3 cups coarsely chopped pecans (5 ounces)
directions
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
- Add vanilla, milk, and eggs; mix well.
- Add reserved dry ingredients, and beat until just combined.
- Remove bowl from mixer, and fold in oats, chocolate, and pecans.
- Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350°.
- Line two baking sheets with parchment paper, and set aside.
- Remove dough from refrigerator.
- Using an ice-cream scoop, shape into 2-inch-diameter balls.
- Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
- Bake until golden, but still soft in center, 15 to 16 minutes.
- Remove from oven, and place on a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container up to 2 days.
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Reviews
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I've had this one in my cookbook for a while, and finally got around to making them today...WOW! I wish I'd gotten around to it sooner. Not only are these really easy to make, but they taste fabulous! My husband doesn't like the usual chocolate chip cookie, so I wanted to try these on him...if the quantity he ate is any indication, he loved 'em! Thanks for a great recipe!
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These make the most yummy cookies/biscuits. Mine weren't really soft, but that's not a problem as in New Zealand our cookies (we call 'em biscuits) tend to be crisp and crunchy. I didn't add the pecans as there is an avowed nut hater in this house but the recipe didn't suffer at all, in fact I think they probably held together a bit better. I used wholegrain rolled oats and 1 & 1/2c brown sugar in total as we aren't super sweet tooths here. I love how you can keep these in the fridge and then just bake as many as you need. (PS, these just got hoovered down at work so fast, I had to put the lid on the tin to keep the guys out of them!).
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Tweaks
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This is my kind of cookie! We are not really "cookie people" in my family but when I saw this I had to try it.. Im so glad I did! They turned out perfect, chewy and moist! I used walnuts instead of pecans, and used a medium sized ice cream scoop, and it made about 30 cookies! They were the perfect size, not too big or small. I also didnt refrigerate the dough, thank you so much for this wonderful recipe!
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These are exactly what I needed! I was craving monster cookies but knew my brother would be upset if I would have finished off the peanut butter so I decided not to make them. I saw this recipe and I am SO happy because these have the texture of monster cookies. They also taste similar because I added m&m's and white chocolate chips in place of the nuts. I was forced to use our small toaster oven in place of the conventional oven so I lowered the temperature to 300 for the majority of the baking and then raised it to 350 for about 3 minutes just to brown the cookies. They turned out perfectly crisp on the outside and chewy on the inside! Thank you so much newspapergal!
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Oh..these are to die for! I loved them. Now I wish I'd had the chocolate chunks, but I used ghiradelli chocolate chips because that's what I had in the freezer.I thought I had pecans in there too, but somehow those were missing too, so I added some heath pieces instead. Boy, they were good, too good. I ate waaay more than was good for me. And my dog Nacho, was stealing them he doesn't normally do that kind of thing, but I guess he thought they were worth getting in trouble for.
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RECIPE SUBMITTED BY
newspapergal
United States