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.
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
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, 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.
This recipe should yield about 3 dozen cookies using a 1-inch cookie scoop.
Keywords: Pecan Oatmeal Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies