Crispy on the outside, chewy in the middle, and packed with nutty flavor. These Chocolate Oatmeal Cookies aren't too sweet, so they're perfect for back-to-school snacks, afternoon pick-me-ups, and weekend hikes. —Ingredient • Food Marketing Agency
1 ½ cups
1 ½ cups
all purpose flour
1 ½ cups
dark chocolate, chopped
sticks unsalted butter, softened
packed light brown sugar
1 ½ teaspoons
large egg plus 1 egg yolk
In This Recipe
Preheat the oven 350F. Add the oats to a food processor and pulse until they resemble a very coarse meal. Transfer the oats to a medium mixing bowl and whisk in the flour and baking soda. Set aside.
Place the pecans on a rimmed baking sheet and bake until golden brown and fragrant, about 7 minutes. Transfer the pecans to the food processor pulse until broken into small pieces.
Add all the chopped chocolate, including the fine pieces and powder, to a medium bowl. Pour the hot pecans on top.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugars, salt, and vanilla extract on medium speed until light and fluffy, 2 to 3 minutes.
Reduce the speed to low and add the egg and egg yolk. Beat until combined.
Add the flour mixture in two additions, beating just until combined. Add the chocolate and pecans and beat until swirled through. Note: the bits of melted chocolate will incorporate into the dough.
Transfer the dough to a large sheet of plastic wrap, seal it, and refrigerate until firm, 30 minutes to 1 hour.
Scoop 2 oz portions of dough onto a sheet pan lined with parchment, leaving 3 inches between the cookies. Bake until the edges of the cookies are set, 12 to 14 minutes. Let cool. Repeat with the remaining cookies.