Orange-Pecan-Chocolate Oatmeal Cookies

October 21, 2011
Author Notes

Tartine cookbook introduced me to the lovely mix of orange zest and nutmeg in oatmeal cookies, and I decided to play around with it a bit here with flavors I really like: pecans and chocolate. I also tried to make the cookies a little moister and softer than theirs, which are little drier than I typically like them. —JessicaBakes

Test Kitchen Notes

These friendly cookies have a wonderful texture: crispy edges, crunchy pieces of nut, just a bit of structure provided by the rolled oats. The chocolate chunks provide a somewhat decadent touch, while the light, bright flavors of fresh orange zest and nutmeg keep the cookies from being heavy. Don’t forget to leave enough time to let the dough sit (refrigerated) a good long while before baking. I baked some right away, and then another batch the next morning. The ones that had time to develop had a much more interesting flavor. We love this recipe, and plan to make it not just for the holidays, but year round! —AntoniaJames

  • Makes about 2 dozen cookies
  • 1 cup unsalted butter
  • 2/3 cup light brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups AP flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon dark molasses
  • 1/2 teaspoon salt
  • 4 teaspoons orange zest
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups dark chocolate chunks
  • 1 cup roasted pecans, chopped
In This Recipe
  1. Sift together the flour, baking soda and nutmeg. Set aside
  2. In your stand mixer with the paddle attachment, cream the butter and both types of sugar until smooth, light and creamy. Add the eggs, vanilla, molasses, salt and orange zest; beat until smooth.
  3. Add the flour mixture, stir to combine. Add the oats, chocolate and pecans, stir until evenly distributed.
  4. Wrap your dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
  5. Preheat the oven to 375 degrees and line a baking sheet (or two) with a silicon mat or parchment.
  6. Scoop the cookies onto your prepared baking sheets about 2 inches apart and bake for 10-12 minutes, until golden at the edges and gooey inside. Allow them to rest on the baking sheet 5 minutes before removing and transferring to a cooling rack.

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