I know, calling these "the very best" is bold and arrogant. It is an overused descriptor around the internet especially for chocolate chip cookie recipes, isn't it? So I do solemnly promise, hand to heart, that I am doing it most judiciously. I have made this recipe numerous times with the same ah-mazing results. They are so good that I panic when my freezer stash is depleted. This cookie is crispy around the edge while chewy on the inside. It is not overly sweet which is my pet peeve for all desserts. It is loaded with big ass pieces of dark chocolate chips (or chunks) and toasted pecans. Didn't I just describe "the very best" cookie on the planet? Why yes, yes I did ;)
There is no rest time required for the dough (yay!) but do remember to pull the butter out of the fridge at least a couple of hours beforehand to get it to room temperature. I always kick myself when I forget! But in case you did forget, or perhaps you're having an unplanned cookie craving attack, you can soften the butter with a trick I learned on the internet: fill a large pyrex or other large microwave-safe bowl with water and microwave on high for 2 minutes. Dump out the hot water and overturn the hot bowl on top of the butter to create a dome over it. Let it sit 3-5 minutes depending on how large your butter pieces are. I've done this many times and it is MAGIC.
Recipe adapted from America's Test Kitchen "Chocolate-Chunk Oatmeal Cookies with Pecans & Dried Cherries". Once baked, these freeze beautifully and can be reheated in the toaster oven (~1 min) or microwave (~10-15 sec) and taste just as good as fresh baked. I haven't tried freezing the raw cookie dough but I imagine it works just as well as any other cookie dough. Makes 16 4" cookies that will disappear in the blink of an eye.
1 1/4 C All purpose flour (6 1/4 oz)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 C old fashioned rolled oats (3 1/2 oz)
1 C toasted pecans, chopped (4 oz) (omit if nut intolerance is an issue)
1 C large sized dark chocolate chips (or chocolate bar chopped into large chunks)
12 tbsp unsalted butter, room temperature (1 1/2 stick or 6 oz)
1 C less 2 tbsp dark brown sugar, packed (about 6 1/2 oz)
1 large egg
1 tsp pure vanilla extract
1. Place oven racks on upper- and lower-middle positions. Preheat 350f. Line 2 large (18`x 12`) or 3 regular sized baking sheets with parchment paper.
2. In medium bowl #1, whisk together the flour, baking powder, baking soda and salt.
3. In medium bowl #2, mix together the oats, pecans (if using) and chocolate chips or chunks.
4. In a mixer with the paddle attachment, beat the room temperature butter and brown sugar for about 1 minute until no lumps remain. Scrape down sides of the bowl with a spatula. Add the egg and vanilla extract, beat on medium-low speed for about 30 seconds until fully incorporated. Scrape the bowl.
5. Add the flour mixture at low speed for about 30 seconds until just combined. Scrap the bowl.
6. Continuing on low speed, gradually add the oat mixture until just incorporated. If needed, give the dough a final stir with a spatula until there are no more flour pockets and everything is evenly distributed.
7. Divide the dough evenly into 16 portions approximately 1/4 C each. Roll between palms into 2" balls. Stagger 8 (or fewer if using regular sized baking sheet) spaced 2.5" apart. The cookies spread quite a bit as it bakes. Gently press with fingers to 3/4" thickness.
8. Bake both baking sheets about 9-10 minutes. Rotate the baking sheets front-to-back and top-to-bottom. Continue baking until the cookies are medium brown, the edges have begun to set but the centers are still a bit soft and raw looking. For my gas oven this takes an additional 4-5 minutes versus the original ATK recipe which says an additional 8-10 minutes so the first time you bake these (and there will be a next time) check your cookies frequently. Please do not overbake if you want that chewy inside!
9. Cool baking sheets atop wire racks for 5 minutes. Transfer to wire rack directly using soft wide spatula to cool until you can't stand it any longer and devour them.