I’m full of all sorts of good ideas.
Like… the good idea I had to cream two stick of butter with two cups of sugar.
Like… the good idea I had to add eggs and vanilla extract.
Like the awesome idea I had to add oats and flour and spices.
And chocolate. That was totally a good idea.
Putting chunks of dough in the oven? Also a great idea.
Yea… I was on a good idea roll.
The best idea ever? Putting these warm cookies in my mouth and calling it dinner. Excellent.
Just thought I would share my good ideas with you. Yea… I’m kind of a show off.
I’d like to introduce you to my new favorite cookie. I’m not trying to reinvent the wheel here…. I’m just trying to coax good cookies out of my oven.
These cookies are soft and hearty. I like using old fashioned oats because they add all sorts of body to the cookie dough. It’s also nice to use the best chocolate you can get your hands on. It just makes life better. These cookies bake up soft, slightly chewy, with a depth of sweetness and a hint of spice. They’re sort of my version of a granola bar… but really, I know better. Yum. Seriously.
Oatmeal Pecan Chocolate Chip Cookies
adapted from Southern Living
makes 2 1/2 dozen cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups uncooked oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups semi sweet chocolate chips
1 cup chopped pecans
Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the chocolate chips and pecans last.
Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea. Makes about 2 1/2 dozen cookies.
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Made these to take to roller derby practice. Ate more than two and less than nine. Looks like somebody is going to be doing extra laps :-) Totally worth it!
So I know these were like, forever ago, but I got to looking at them….
What if I wanted to add a small, teensy, tiny splash of bourbon to these good lookin cookies? What do you think? How would I adjust the dry ingredients so they don’t turn into flat cookie mats?
do it! 2 teaspoons? 1 tablespoon? you’ll be fine.
These are amazing! I did half the entire recipe and it still worked great. Even added a few butterscotch chips. I wish there were a guilt-free granola bar version of this!
Why don’t you try adding a teaspoon of orange zest to this recipe? I promise you – you will love it!
sounds like something i would totally love!
Joy! These cookies are the absolutely best!!! I have made with them with countless combinations – pecans, raisins & coconut; with cardamom; with chocolate and cranberries, white whole wheat flour – and they never fail to wow everyone and I get to experiment without anxiety. Plus they stay chewy! They are my go-to cookie and I have passed this recipe (and a link to your blog) along to many, many baker-friends. Thank you, Joy. You ROCK.
Joy, if one doesn’t have an electric beater because they’ve just moved into a tiny apartment in a foreign country, how should one cream their butter and sugar? Hand held whisk??
Thanks! x
bowl and wooden spoon and arm strength. totally doable!!
thanks Joy – just mastered a serious amount of hand/eye coordination with that butter and sugar – but oh my the cookie dough in itself substitutes as an ideal lunch! x
I tried those cookies, and……… absolutely wonderful, delicious. I cook those only for 10 minutes, like you Joy I prefer them more uncooked :)
P.S: Sorry if I made mistakes, i’m French! :)
OMG! I just made these to satisfy a movie watching sweet tooth and when I went to grab the butter I realized I had some blueberries I needed to use up before they went bad, so I decided to just throw them in the batter….well needless to say, I think I just found my ultimate oatmeal cookie! I am out of cinnamon and nutmeg…no chocolate chips and no pecans, but I forged ahead and got an awesome buttery bluberry cookie! I just had to share!
That sounds amazing! It’s like a muffin top cookie! Oh my.
This has to be one of the best cookies I ever made! I didn’t have any nuts or brown sugar at home so I just put one cup raw sugar and left out the nut part and it still tasted delicious. The oatmeal gives it a crumbly texture but still chewy and doesn’t fall apart. I’m bringing them half to work today so hope everyone loves them….
I’m trying to convince myself that I don’t need to make these. I don’t really need the two or three that I will eat. I think I’m going to lose this battle. Yay!
I’m just baking these to bring over to a friend! I heard you talking about them on the podcast, and had to try. They smell amazing, and the dough tastes great. I put in sunflower seeds instead of pecans, since that’s what we have, and I’m excited. Thank you!
i can finally declare that i’ve found the perfect chocolate chip cookie recipe! these were amazing…so hearty and flavorful! i like my cookies crunchy so i left them in the oven for 13 minutes. and i got over 4 dozen cookies from one batch so i just rolled them up and put the extra in the freezer. thanks for an awesome recipe!
I made these with a friend yesterday. All gone. You make such beautiful things happen, you know that, don’t you?
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