I am sure these have been done a million times, but this is my first time. Because I only just found pecans! Actually I found them just before Christmas to be precise. Another new import in the local supermarket. Whenever I find things I have never seen, I always buy them. They were kind of pricey for what they were, but I thought why not!
In making these cookies this afternoon, I just adjusted a couple of my cookie recipes and ended up with this one. They are delicious. Soft and chewy on the inside and a crisp edge. The pecans definitely add an extra layer of chewiness. Also, I didn't add as much sugar to these as I normally do as I was looking for something not to sweet. The result is still a great cookie. I am sure they will keep a few days in an airtight container just like the Chocolate Chip Oatmeal Cookies that I make.
When these come out of the oven they will probably look like a small scone. What I like to do, is flatten them gently as soon as they come out of the oven. This adds density to the texture of the cookie and I think a better all around taste.
Pecan, Oatmeal and Chocolate Chip Cookies
Makes 30 / Prep time: 10 minutes / Bake time: 8 - 10 minutes (per batch)
1 1/4 Cups/160 grams all-purpose flour
1 Cup/85 grams oats (don't use quick oats)
1/2 teaspoon baking soda
1/3 Cup-/65 grams Sugar
1/2 Cup/110 grams brown sugar
1/3 Cup/75 grams butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 Cup/40 grams pecans, chopped
1/3 Cup/60 grams chocolate chips
Preheat oven to 350 degrees F. Have ready a large baking tray and set aside.
Sift together the flour, oats, baking soda and salt. Set aside.
In a large bowl, mix the butter until soft. Add the sugar, brown sugar, egg and vanilla. Continue to mix for a few more minutes until it all comes together and you have a smooth consistency. Stir in the flour and oat mixture to just to combine. Stir in the nuts and chocolate chips.
Drop by spoonfuls on your baking tray and bake for about 8-10 minutes. Remove from oven and cool on rack for a few minutes before transferring them to a cooling rack. Repeat for remaining cookies..
Will keep in an airtight container for a couple of days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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