RECIPE

Oatmea-Chocolate-Chip-Pecan-Cookies

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I love a good chocolate chip cookies and there is something about chocolate and nuts together that I love. I have a brown sugar chocolate chip oatmeal cookies and my famous chocolate chip cookie recipe, but I don’t have one with nuts. So this cookie is inspired by both of these cookies. I have said it before and I will say it again, brown butter makes a huge difference in cookies. In fact I was talking about brown butter with a friend/bride about brown butter during her wedding tasting. I think she agrees with me. HAHA.

 

These cookies are pretty straight forward and super easy to make and no mixer required. Follow the directions and you will have a delicious cookie in your hand.

 

Ingredients

  • 1 cup unsalted butter
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 3 cups oats (not quick oats)
  • 1 cup chocolate chips
  • 1 cup of chopped pecans

 

Directions

  1. On medium heat, melt 1 cup of butter until it is brown. You will start to see little goldish flakes. Make sure to stir your butter, so it doesn’t burn.
  2. Pour brown butter into a large bowl and let it cool for about 5 minutes.
  3. While your butter is cooling. In a separate bowl whisk together the flour, baking soda, baking powder, salt and cinnamon. Set that bowl aside.
  4. Add sugar and brown sugar to the brown butter and whisk together.
  5. Add room temperature eggs and mix until combined.
  6. Add vanilla extract and whisk together.
  7. Add the flour mixture and mix until almost combined. Add in the oats and mix until combined.
  8. Fold in the chocolate chips and pecans, mix and until combined. 
  9. Cover the bowl with plastic wrap and refrigerate for 1 hour. 
  10. Remove bowl from refrigerator. Preheat the oven to 350 and line baking sheets with parchment paper. 
  11. Using a small scoop, scoop dough onto the prepared cookie sheet, place about 2” apart. 
  12. Bake for 10-12 minutes, until cookies are done.
  13. Cookies will stay fresh for 1 week in an airtight container or in the freezer for 2 months. 
Ready in 2 hours includes refrigeration time Makes about 4 dozen

 

Tips & Recommendations

Make sure eggs are room temperature, if not you will have some scramble eggs in your cookies and that would be gross.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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