Tuesday, August 3, 2010

Chocolate Chip Pecan Oatmeal Cookies

Here is a variation of those delicious Raisin Pecan Oatmeal Cookies I made the other day. I made them a little less oatmeal-y and substituted chocolate chips for the raisins. A truly awesome cookie!

Chocolate Chip Pecan Oatmeal Cookies
  • 1 cup pecans
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1/2 cup dark brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1 extra-large egg, at room temperature
  • 1 teaspoons pure vanilla extract
  • 3/4 cup all-purpose flour 
  • 1 tbsp toasted flaxseed (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups old-fashioned oatmeal 
  • 3/4 cup chocolate chips

Directions

Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. You should just start to smell them. Mmmmm! Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the egg and the vanilla.

Sift the flour, flaxseed, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats and pecans and mix just until combined. Gently fold in the chocolate chips.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.
Flatten slightly with a damp hand. Bake for 12 to 14 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.


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