Imagine biting into a cookie that's not just a treat, but an experience - crispy edges, chewy center, with a perfect blend of rich chocolate, crunchy pecans, and hearty oats. These Chocolate Pecan Granola Cookies aren't just another dessert; they're a mouthwatering journey that transforms ordinary baking into an extraordinary culinary adventure. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver bakery-quality cookies right from your own oven, guaranteed to impress family and friends!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the rolled oats, chopped pecans, and chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball with the back of a spoon or your fingers to create a slightly thick, circular shape.
- 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 the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature butter and egg for smoother mixing and better cookie texture
- Don't overmix the dough - this can make cookies tough and dense
- For extra crunch, lightly toast the pecans before adding them to the mix
- Use a cookie scoop for uniform cookie sizes and even baking
- Let cookies cool completely to allow them to set and develop deeper flavors
- For extra indulgence, sprinkle some sea salt on top of cookies right after baking
- Store cookies in an airtight container with a slice of bread to maintain moisture
- For a gluten-free version, substitute all-purpose flour with almond or oat flour
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
