I found the perfect chocolate chip cookie. Dark chocolate pecan oatmeal cookies. This is not a drill.
Out of all of the baked goods, cookies are my favorite to make (as you could probably guess from the name of this blog). They are quick to make, small enough to sample, and a great base for different combinations of ingredients and flavors. I can be creative and unique, put a modern spin on a traditional cookie, or stick with the classics. They lend themselves to so much creativity, while still following similar methods of mixing and ratios of ingredients. Creating new cookie recipes is a combination of science, math and art all coming together at the same time in one ball of warm, delicious goodness.
The classic cookie my family made growing up, and the cookie dough that we still almost always have stocked in our freezer, is a classic oatmeal chocolate chip walnut cookie. We made the dough for any potluck, party, or gathering. It is the only cookie recipe I know by heart and I could do it with my eyes closed. Every now and then my dad and I would time ourselves to see how quickly we could make them while working together. Often we could make the dough, roll it all into balls and have the kitchen clean in 20 minutes, with the rest of the process only stalled by baking time.
These dark chocolate pecan oatmeal cookies were inspired by those chocolate chip cookies I know by heart. The base is the perfect oatmeal cookie base and the combination of chocolate chips and chopped dark chocolate creates pockets of melted chocolate as well as chocolate swirled throughout. Toasting the pecans brings a buttery, deeper flavor to the cookies and is perfect in combination with the dark chocolate chunks.
Get ready for some compliments! These are the ultimate oatmeal chocolate chip cookies.
Dark Chocolate Pecan Oatmeal Cookies
2 ½ cups rolled oats
2 cups flour
1 cup sugar
1 cup brown sugar
1 cup (2 sticks) butter, softened
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped dark chocolate (I use Trader Joe’s pound plus bar) *
1 cup dark chocolate chips
1 ½ cups roughly chopped pecans
*you can use all chocolate chips, but I prefer using a mixture of chopped chocolate and chocolate chips. Chocolate chips don’t melt as much as the chopped chocolate, so using a combination gives you some full chocolate chips and some pockets of swirly melted chocolate from the chopped chocolate.
Preheat oven to 350 degrees F. Spread the pecans out in a single layer on a baking sheet and roast for about 5 minutes, or until they are a few shades darker and start to smell nutty. Immediately pour the toasted nuts onto a plate so they do not continue to cook on the hot pan.
Line a few baking sheets with parchment paper and set aside.
Pulse the oatmeal in a blender or food processor until it becomes a flour-like texture. It is okay if there are some oat flakes mixed in. Mix the flour, baking powder, baking soda and salt into the oatmeal and set aside.
In the bowl of an electric mixer, add the butter and the sugars and beat until the mixture sticks together. This may take a few minutes. Scrape down the sides of the bowl, add the egg and vanilla and mix until fully combined. Pour in the oat-flour mixture until the mixture is almost fully incorporated but you can still see streaks of flour, then fold in the chocolate chunks and pecans.
Scoop the cookie dough into 2-tablespoon sized balls and place on your prepared baking sheets. Bake the cookies for about 9-12 minutes. The cookies will firm up as they cool, so they will be done baking before they look done. If the edges and top are golden, they have cooked too long. Allow the baked cookies to cool for a few minutes on the trays before transferring them to wire racks to cool completely.
To make these ahead of time, do everything through the scooping step. After you scoop all of the dough into balls on the baking sheets, cover the sheet with plastic wrap. Freeze the dough balls on the baking sheet for about 20 minutes, or until they are firm. Place all of the dough balls into a gallon-sized plastic zip bag and store in the freezer until you are ready to use. You can cook these from frozen, though it may take a few extra minutes.