Chocolate Chip Oatmeal Pecan Cookies
A delightful combination of flavors and textures, these cookies are chewy yet crispy around the edges, making them a family favorite that evokes warmth and nostalgia.
Ingredients
For the Cookie Dough
- 1 cup salted butter, softened Adding richness to each bite.
- 3/4 cup brown sugar Provides a deep, molasses-like sweetness.
- 1/2 cup granulated sugar Balances the richness.
- 3 large eggs Bringing moisture and structure.
- 2 teaspoons vanilla extract Infuses the batter with warm essence.
- 2 3/4 cups all-purpose flour Gives the cookies a perfect chewy texture.
- 1 teaspoon baking powder Helps them rise.
- 1 teaspoon baking soda Ensures cookies hold their shape.
- 1/2 teaspoon salt Enhances all the flavors.
- 1 cup quick oats Adds wholesome fiber and chewiness.
- 2 cups semi-sweet chocolate chips For delightful melty bursts of chocolate.
- 3/4 cup chopped pecans Provides crunchy, nutty flavor.
- 3/4 cup unsweetened coconut flakes Adds a tropical twist.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line two baking sheets with parchment paper or silicone mats.
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy.
- Add the eggs and vanilla extract, beating until just combined.
- Slowly add the flour, baking powder, baking soda, and salt. Mix until just combined.
- Gently fold in the quick oats.
- Stir in the chocolate chips, chopped pecans, and coconut flakes until evenly distributed.
- Roll the dough into 12 large balls, placing 6 on each baking sheet.
Baking
- Bake in the preheated oven for 10-12 minutes or until the tops are golden brown.
- Allow the cookies to cool on the pan for about 15 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, consider refrigerating your dough for at least 30 minutes before rolling. You can substitute pecans with walnuts or almonds if desired.