Chocolate Chip Pecan Oatmeal Cookies

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This cookie is crisp around the edges with a delightfully tender and chewy interior from oats. It is loaded with dark chocolate and pecans. SO perfect.

Don’t you think cookies have evolved so much over the years? Dubai chocolate spin offs, Oreo-stuffed, oozing Nutella or Biscoff centers, jam and buttered toast cookies, swirly black sesame & matcha, etc., etc. Kinda makes a Chocolate Chip Pecan Oatmeal Cookie recipe feel basic?? AND YET. In spite of viral trends and photogenic recipes that stop your scroll, I still believe there might be a pocket of time and space for a good old fashioned, untrendy cookie recipe.

🎥 Watch video for Chocolate Chip Pecan Oatmeal Cookies:

I first shared this in 2016, tinkered and adapted from America's Test Kitchen’s recipe for Chocolate-Chunk Oatmeal Cookies with Pecans & Dried Cherries. It may be an oldie but it sure is a goodie. I recently retested and made a few tweaks, and am happy to confirm they stand the test of time! Let me know if you agree 😊

Eat well and be well,

Sonia x

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Tips and FAQs

What “room temperature butter” means

When a baking recipe calls for “room temperature butter”, it typically means 65°F (18°C) which is cooler than what people consider room temperature. For example, my kitchen temperature is usually around 22°C. I usually take the butter out of the fridge 1-2 hours beforehand to get it to “cool room temperature”. If your butter has been sitting out and too warm, stick it in the fridge or freezer to cool down a bit. Use a temperature probe in it if you’re unsure, or press it with an index finger to check that it leaves an indent but isn’t slippery or greasy. If the butter is too warm, cookies may over-spread or be greasy. If butter is too cold, it will be harder to beat and cookies may not spread enough causing them to be too thick.

Do I have to use both chocolate chips and chopped chocolate bar?

Use whatever you have! The reason I call for using both chocolate chips and chopped chocolate bar is my greed to get the best of both textures. Chips tend to hold their shape, so they stay in gooey little pools. Chopped chocolate bar shards create uneven ribbons and chunks throughout that look bakery-style. I like using roughly half of each but honestly using one or the other is just as fabulous.

Slightly thicker for softer, chewier bakery style cookies

The cookies will spread and flatten a bit as they bake. For cookies that come out as pictured, press cookie dough ball to ½” thick. For thicker and chewier cookies, press the ball to ¾“ thick.

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Steps at a glance

How to make Chocolate Chip Pecan Oatmeal Cookies (scroll down to recipe card for full recipe)

• In bowl 1, mix together the oats, pecan, chocolate chips and chopped chocolate bar.

• In bowl 2, whisk well the flour, baking powder, baking soda and salt.

• Place “cool” room temperature butter into stand mixer bowl (see Tips & FAQs re: room temperature butter)

• Add brown sugar to the butter

• Beat butter and sugar for 2 minutes.

• Scrape the bowl.

• Beat egg and vanilla to fully incorporate.

• Scrape the bowl and beat in the flour mixture briefly just to combine.

• Add oats/pecan/chocolate.

• Fold with spatula or use lowest speed on stand mixer to incorporate the add-ins evenly.

• Using a #16 (4-tablespoon capacity) cookie scoop, scoop out 16 slightly-heaped balls onto a parchment-lined baking sheet.

• Press with fingers to flatten to ½” thickness (or ¾” thickness for thicker and chewier cookies).

• Chill flattened dough discs in the fridge (or freezer) for 15-20 minutes, while preheating the oven to 350°F (175°C).

• Bake flattened dough discs 8 at a time, staggered on parchment-lined baking sheet with 2.5” space between cookies so they have room to spread.

• Bake until cookies are golden brown with slightly darker edges, but centres are still a little soft-looking. This may take anywhere from 13 to 18 minutes (highly dependant on your oven). Check early to avoid over baking. Sprinkle with flakey salt.

• Cookies set further as they cool on the baking sheet, for about 5 minutes or whenever firm enough to transfer to a wire rack to cool the rest of the way. Enjoy!

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Chocolate Chip Pecan Oatmeal Cookies

Yield: 16

Author: sonia wong | www.saltnpepperhere.com

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Chocolate Chip Pecan Oatmeal Cookies

Cook time: 20 MinTotal time: 20 Min

Cook modePrevent screen from turning off

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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