If you love oatmeal cookies, you’re in for a real treat today! Chocolate Oatmeal Cookies…
Stuffed with two types of chocolate and crunchy toasted pecans, these extra large cookies are sure to impress even the pickiest cookie connoisseur.
Like most cookies I make, I slightly under-baked them so that they resulted in a super chewy, chocolately, gooey deliciousness.
For an extra punch of oatmealy goodness, a portion of the flour is replaced with fine-ground oats, creating a perfectly chewy, chocolate loaded oatmeal cookie. Melted chocolate is whipped right into the batter along with chocolate chips and toasted pecans, so you know it has to be good.
Chocolate Oatmeal Cookies...Stuffed with two types of chocolate and crunchy toasted pecans!
Yield: 2 dozen cookies
1 3/4 cups old-fashioned oats, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter, softened but still cool
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3 ounces milk chocolate, melted and cooled
1 cup semisweet chocolate chips
1 cup toasted pecans, chopped
1. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Place 1 cup oats in food processor and process until well ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar together, about 1 minute. Add egg, and beat until combined, scraping down the sides of the bowl as needed. Add vanilla and melted chocolate and beat until combined. Reduce speed to low and add flour mixture and remaining 3/4 cup oats, beat to combine. Fold in chocolate chips and pecans.
4. Roll 2 ounces (about 2 tablespoons) of dough into balls and space 2 inches apart on baking sheets. Bake, rotating and switching position of pans halfway through baking time, until cookies are cracked and set on top but look moist within cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely.
Recipe Note: This recipe easily doubles. Make sure to cool the baking sheets between batches.
Source: adapted from Cook's Country, June 2006
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