29 Apr Oatmeal, Pecan & Chocolate Chip Cookies
In my mind, oatmeal cookies are healthier than other cookies. Sure, they still have butter and refined sugar in them. But they also have oats. Oats do all sorts of things. Like lower cholesterol…right? Thus, I made you health food. You’re welcome.
In all honestly, I really wanted to make these cookies with dried cranberries instead of chocolate chips. The tartness from the cranberries would be the perfect compliment to the heartiness of the oats. But alas, I thought we had cranberries in the pantry and I thought wrong.
So here I am, eating Oatmeal, Pecan & Chocolate Chip Cookies instead. Which is definitely not a bad thing. One can never consume enough chocolate to reach true satisfaction. In fact, the chocolate chips may be EVEN BETTER than cranberries. I don’t know, I’ll let you be the judge.
Warning: you may want to eat the whole bowl of dough prior to baking. I had to practice some serious self-restraint. (Yes, I eat the dough with the raw eggs in it. Salmonella, shmalmonella)
- 1 cup plus 1 tsp. all-purpose flour
- 1 tbsp ground cinnamon
- 1 1/2 tsp baking soda
- 1 1/4 tsp kosher salt
- 11 tbsp unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 5 1/2 tbsp granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 cupsold-fashioned oats
- 1 cup chocolate chips
- 1/2 cup chopped pecans
- In a large bowl,mix together flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth.
- Add in the brown sugar and granulated sugar and beat until fluffy.
- Add the vanilla extract and blend until incorporated. Add eggs one at a time and beat until well blended.
- Add in the flour mixture and mix until well combined - don't over beat!
- With the mixer on low speed, stir in the oats, pecans and chocolate chips and mix until evenly distributed.
- Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
- While the dough is chilling, preheat oven to 325 degrees and line baking sheets with parchment paper.
- Remove the cookie dough from the refrigerator and let stand at room temperature for 10-15 minutes.
- Using a teaspoon or large cookie dough scoop (depending on how large you want your cookies), drop the dough in rounds on to the baking sheet, about 2-3 inches apart.
- Bake for 15-17 minutes, or until the edges are starting to brown.
- Let cool on baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. Repeat with the remaining dough.
Source: Adapted from Table For Two who adapted it from Annie’s Eats who adapted it from Bouchon Bakery by Thomas Keller and Sebastien Rouxel. Whew! And that’s how you know it’s a good recipe ladies and gents!