Chocolate Chip Pecan Oatmeal Cookies

This cookie is crispy around the edges, not overly sweet, has a delightful aroma and soft chewiness from oats and loaded with dark chocolate and toasted pecans. SO perfect.

Cookies have really evolved in a lot of exciting ways with fun flavour combinations — Dubai chocolate spin-offs, biscoff-stuffed cookies, jam and buttered toast cookies, black sesame & matcha swirl, or other multi-coloured and multi-flavoured cookies. Kinda makes a recipe like this Chocolate Chip Pecan Oatmeal Cookies feel basic and rather dated. And yet…in spite of viral food trends and visuals-conscious recipes designed to stop your scroll, I believe there might still be a pocket of time and space for a good ol’ fashioned cookie recipe like this. This recipe was first published in 2016, adapted from America's Test Kitchen Chocolate-Chunk Oatmeal Cookies with Pecans & Dried Cherries. It may be an oldie but a goody.

Tip: Remember to pull the butter out of the fridge 1-2 hours beforehand to get it to a “cool room temperature” which actually means 65°F (18°C)…cooler than what most people think when you see ‘softened butter’ in a baking recipe. If the butter is too warm, these cookies will spread too much.

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Chocolate Chip Pecan Oatmeal Cookies

Makes 16 large cookies about 4” diameter.

Yield: 16

Author: sonia wong | www.saltnpepperhere.com

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Chocolate Chip Pecan Oatmeal Cookies

Cook time: 20 MinTotal time: 20 Min

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Ingredients

• 1¼ C (170g) all-purpose flour
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1¼ C (100g) old fashioned rolled oats
• 1 C (100g) toasted pecans, chopped
• 1 C (170g) dark chocolate chips and/or chocolate bar chopped into large chunks
• 1½ stick (170g) unsalted butter, at “cool room temperature” 65°F/18°C (see note 1)
• 1 C less 2 tbsp (184g) dark brown sugar, packed
• 1 large egg
• 1 tsp vanilla
• Optional topping: flakey salt

Instructions

1. Line two large (18” x 12”) baking sheets with parchment paper. Check if they fit side by side in the oven. If not, place oven racks on upper and lower-middle positions and rotate baking sheets once midway through baking.
2. In a medium bowl, whisk flour, baking powder, baking soda and salt. (1¼ C (170g) all-purpose flour, ¾ tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt)
3. In a second bowl, mix together oats, pecans and chocolate chips/chunks. (1¼ C (100g) old fashioned rolled oats, 1 C (110g) chopped pecans, 1 C (170g) dark chocolate chips and/or chunks)
4. In a stand mixer with the paddle attachment, beat butter and brown sugar at medium speed for 2 minutes. Scrape the bowl with a spatula. Add egg and vanilla. Beat on medium-low speed for about 30 seconds until fully incorporated. Scrape the bowl. (1½ stick or 170g unsalted butter at “cool room temperature” 65°F/18°C see note 1, 1 C less 2 tbsp (184g) packed dark brown sugar, 1 egg, 1 tsp vanilla)
5. Add the flour mixture at low speed for about 30 seconds until just combined. Scrap the bowl. Continuing on low speed, gradually add the oat mixture until just incorporated. If needed, give the dough a final stir
6. Divide the dough evenly into 16 portions approximately ¼ cup each and roll into 2" balls. Place them all on one baking sheet (for now) and chill in the fridge for 15 minutes.
7. Meanwhile preheat oven to 350°F (175°C). Stagger 8 balls on each baking sheet, spaced 2.5" apart as the cookies spread quite a bit as they bake. Press with fingers to flatten slightly (but not flatter than ¾”).
8. Bake both baking sheets for 15 to 20 minutes (rotate halfway if your baking sheets are on different racks) until cookies are medium brown, the edges have begun to set with a golden colour, but the centers are still a bit soft looking. Do not over-bake if you want that crispy edge with gooey, tender interior. While cookies are in the oven, find a tool such as a cup, glass or baking ring about 4.5” in diameter (slightly larger in diameter than the cookies) for shaping the cookies when they come out of the oven.
9. As soon as cookies come out of the oven while still warm on the baking sheets, swirl the tool in quick circular motions around each cookie to smooth and round out any misshapen edges. Sprinkle with flakey salt if you love a salty cookie like I do. Cool on baking sheets for 5 minutes or whenever firmed up enough to transfer to a wire rack to cool the rest of the way.

Notes

Note 1 – Butter should be at “cool room temperature” of 65°F/18°C or the cookies will spread too much. Take butter out of the fridge about 1 to 2 hours before use, depending on the ambient temperature of your kitchen. You may speed it up by cutting the butter into 1” cubes. Check readiness either with a temperature probe or press gently with a finger – it should leave an indent without your finger sinking too far down and it should not look greasy or shiny. If butter is too warm, put it in the fridge briefly to cool. 

Nutrition Facts

Calories

297

Fat

18 g

Sat. Fat

8 g

Carbs

32 g

Fiber

2 g

Net carbs

29 g

Sugar

18 g

Protein

4 g

Sodium

147 mg

Cholesterol

34 mg

Disclaimer: nutritional information is auto-generated and may not be 100% accurate.

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