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Prep time
30 minutes
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Cook time
10 minutes
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makes
24 cookies
Author Notes
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
Ingredients
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1 ½ cups
rolled oats
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1 ½ cups
all purpose flour
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¾ teaspoons
baking soda
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1 ½ cups
pecans
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8 ounces
dark chocolate, chopped
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1 ¾
sticks unsalted butter, softened
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1 cup
packed light brown sugar
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¾ cups
granulated sugar
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1 teaspoon
kosher salt
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1 ½ teaspoons
vanilla extract
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1
large egg plus 1 egg yolk
Directions
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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.
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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.
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Add all the chopped chocolate, including the fine pieces and powder, to a medium bowl. Pour the hot pecans on top.
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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.
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Reduce the speed to low and add the egg and egg yolk. Beat until combined.
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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.
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Transfer the dough to a large sheet of plastic wrap, seal it, and refrigerate until firm, 30 minutes to 1 hour.
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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.
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