Oatmeal pecan chocolate chip cookies

Today we bake!

I don’t normally bake. Special occasions such as birthdays and stormy weather propel me to cover all kitchen surfaces with flour. (Yes, I’m messy.)

Yesterday the sky was threatening; I took that as encouragement to hang out with a book and bake.

Oatmeal pecan chocolate chip cookies: almost your traditional cookie.

Chewy oatmeal, crunchy pecans & oozing chocolate. In other apt words: so gooooooood.

This recipe was adapted from my all-time favorite food blogger, Joy the Baker. That lady knows her cookie stuff.

Oatmeal pecan chocolate chip cookie

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups uncooked oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoons salt

2 cups semi sweet chocolate chips

1 cup chopped pecans

Preheat oven to 350° & line baking sheets with parchment paper, or whatever you use to prevent major cookie-sticking action.

Mix the oats, flour, baking powder, baking soda and salt in a medium bowl, set aside.

Using a mixer, beat the butter and sugars until creamy. Add the eggs one at a time, making sure they’re mixed well in between additions. Add the vanilla extract.

Slowly incorporate the dry mixture into the creamy one, on low speed. Lastly, add in the chocolate chips and pecans.

Bake at 350° for 10-14 minutes, depending on how gooey you like your cookies. I prefer mine a bit golden, so I left them in for about ~13 minutes. Play it by sight and color (not by ear, that wouldn’t make sense).

These are perfect straight out of the oven, in all of their warm cookie-glory. I’m thinking ice-cold milk and a good book.

But wait! Think of the possibilities with these guys… ice-cream cookie sundae? Yes. Cookie sandwiches? Yes. Cooled and stolen from the cookie jar? Yes, yes, yes!

Thank you, Joy! And thank YOU.

-Taissa

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