Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies

"Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003."
 
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photo by newspapergal photo by newspapergal
photo by newspapergal
photo by Fanged Menace photo by Fanged Menace
photo by Chef Dee photo by Chef Dee
Ready In:
36mins
Ingredients:
13
Yields:
22 5inch cookies
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ingredients

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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

  1. 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!
     
  2. These were good but I was expecting something wonderful (my fault.) Love Mean Chefs recipes. They are crispy with a soft middle. I do not like the taste of baking powder and could taste it in these. I would make these again but would not use as much baking powder and up the soda.
     
  3. Used margarine instead of butter and baked right away instead of refrigerating...I couldn't wait! Yum! Gave them away to friends. Everybody loved them.
     
  4. 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!).
     
  5. Wow !!! What a "keeper" recipe...a dream, of an oatmeal cookie!
     
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Tweaks

  1. Used margarine instead of butter and baked right away instead of refrigerating...I couldn't wait! Yum! Gave them away to friends. Everybody loved them.
     
  2. 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!
     
  3. 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!
     
  4. These were very good. I didn't change anything to the recipe. I just bought a 12 oz bag of chocolate chunks instead of chopping the chocolate up.
     
  5. 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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