Sometimes the classics are just what the cookie jar calls for. These are the perfect cookie if you can't decide between and oatmeal cookie or a chocolate chip cookie. They are soft and filled with chocolate chips but, have great body from the oatmeal and a slightly crisp edge. The cookie jar was full and happy. It was full for only a day or so because we gobbled these up. I know we are suppose to be filling our kids up with healthy nutritious food and even though it may not appear to be true I actually do feed them quite well but, there is just something about a cookie jar with fresh homemade cookies that makes me feel more momish. Is momish a word? I kept trying to convince myself that with the oats and the nuts they were just a granola bar in a cookie form. The cookie jar is now empty and sad?
chocolate chip oatmeal pecan cookies
adapted: everyday food
- 1 cup all-purpose flour
- 1 1/4 cups rolled oats (not quick-cooking)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup light-brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup chopped toasted pecans
- 1 1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.
- Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.