Crispy Oatmeal Cookies with Pecans and Chocolate Chips

By • December 20, 2009 8 Comments

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Author Notes: We had 18 inches of snow overnight and I was in the mood to bake and craving oatmeal cookies with chocolate chips. My husband prefers thin crispy oatmeal cookies with no chunks. I don't like raisins or cinnamon in cookies--I prefer the buttery caramel of Toll House cookies. This meets all cravings--sweet, crunchy, nutty, buttery--perfect for a cold winter day (or really anytime). I baked off two trays and froze the rest of the dough in a rectangle--now when we're craving cookies, we have our very own slice and bake! This recipe was adapted from Cooks Illustrated.drbabs

Makes about 36-40

  • 1 cup white whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 3/4 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups old fashioned oats
  • 1 cup pecans pieces, toasted and cut into small bits (about the size of a chocolate chip)
  • 1 1/2 cups semi-sweet chocolate chips
  1. Adjust oven racks to divide oven into thirds and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda, and salt in medium bowl.
  3. Beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
  4. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
  5. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats, pecans and chocolate and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
  6. Scoop dough into balls, each about 1 tablespoon, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 inches apart, 9-12 medium dough balls per sheet. Flatten slightly.
  7. Bake until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire rack; cool cookies completely on sheet.

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