Imagine biting into a cookie that's crisp on the edges, soft in the center, and packed with a symphony of flavors that dance on your taste buds. These Oatmeal Chocolate Chip and Pecan Cookies are not just another dessert – they're a game-changing treat that will have everyone begging for your secret recipe! Combining the comforting texture of oats, the rich indulgence of chocolate chips, and the nutty crunch of pecans, these cookies are about to become your new obsession.
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
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup chopped pecans
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 the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and chopped pecans using a rubber spatula, distributing them evenly 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 slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets 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, or freeze for longer storage.
Tips
- Make sure your butter is truly softened but not melted – this ensures the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking.
- For extra flavor, try toasting the pecans before adding them to the dough to enhance their nutty profile.
- If you prefer chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- Store cookies in an airtight container with a slice of bread to help maintain moisture and softness.
Nutrition Facts
Calories: 212kcal
Carbohydrates: 26g
Protein: 2g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 33mg
