Pecan Oatmeal Chocolate Chip Cookies
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Pecan Oatmeal Chocolate Chip Cookies are soft and chewy on the inside with golden, crispy edges on the outside. Incredibly delicious drizzled in chocolate and sprinkled with toasted pecans.
Oh my, they are yummy!
Especially warm from the oven. That melty chocolate — you know what I mean!
We are cookie connoisseurs in our house. Well, perhaps I should say, cookie consumers.
Seriously. Cookies don’t often make it to the cooling rack. Think teen and young adult boys and their friends. And a husband thrown into the mix who can hold his own in the cookie department.
This baker has learned over the years to either stand guard over cooling cookies or bake at odd times when the house is silent. Yes, that is my world. But… I love it. Smile.
What’s different with these Oatmeal Chocolate Chip Cookies
A quintessential cookie favorite is always Oatmeal Chocolate Chip. These are a bit different in ingredients and their measurements.
It’s not ordinary to find toasted pecans in oatmeal chocolate chip cookies. Walnuts are more common. But I love the texture and the flavor it brings, enhancing the oats and accentuating the melting chocolate chips. But if you’re nut adverse, or have nut allergies, they are easy to eliminate from the recipe.
Pecan Oatmeal Chocolate Chip Cookies
Ingredients
- 2 sticks butter softened (8 oz, 1 cup)
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups old-fashioned oats
- 1-1/2 cups chocolate chips
- 1 cup chopped toasted pecans
Instructions
- Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
- In a large mixer, combine the softened butter and brown sugar. Mix until it is well combined, light and fluffy, about 2 minutes. Add the eggs and the vanilla; mix well. Then add the flour, baking soda and sea salt and mix until just combined. Be sure to not over-mix the batter. Finally, add the oats, chocolate chips, and pecans and combine. Refrigerate the batter for 1 hour.
- Using a cookie scoop (affiliate link), transfer the dough onto the parchment lined baking sheet. Bake for 9 to 12 minutes for cookies that are chewy on the inside and golden brown on the outside edges. Remove from the oven and transfer to cooling rack.
- Once cooked, store the cookies in an air-tight container.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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