Get ready to experience cookie perfection that will make your taste buds dance with joy! These Chocolate Oatmeal Pecan Cookies are not just another dessert - they're a delectable symphony of rich chocolate, crunchy pecans, and hearty oats that will transform your ordinary baking routine into an extraordinary culinary adventure. Whether you're a seasoned baker or a weekend cookie enthusiast, this recipe promises to deliver irresistible cookies that will have everyone begging for more.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup pecans, chopped
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in rolled oats, chopped pecans, and chocolate chips using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough after adding dry ingredients to keep cookies tender.
- Use room temperature eggs for better ingredient incorporation.
- Chop pecans into uniform sizes for consistent crunch in every bite.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to maintain their shape.
- For extra indulgence, slightly underbake the cookies to keep them soft and chewy.
- Store in an airtight container to maintain freshness and prevent them from drying out.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
