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Oatmeal Pecan Cookies

Delicious and flavorful oatmeal pecan cookies -- crisp on the edges and chewy in the center!

Course Dessert
Cuisine American
Keyword Oatmeal pecan cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 115 kcal
Author Chelsea

Ingredients

  • 1 stick (the equivalent of 1/2 cup or 8 tablespoons) unsalted butter, at room temperature, NOT melted
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup white sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup + 3 tablespoons white flour (when you measure make sure to spoon and level)
  • 1/2 tablespoon cornstarch
  • 1/4 cup oat flour (blend up regular oats in the blender)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 cup old fashioned oats (not quick oats)
  • 1 cup milk chocolate chips, plus more for adding to the tops of the cookies
  • 1/3 cup chopped pecans

Instructions

  1. Make sure your butter is at room temperature and not melted.

  2. Cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla.

  3. In another bowl add the flour and cornstarch. To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get 1/4 cup and add that in. Add in the baking soda, fine sea salt, nutmeg, cinnamon, and old fashioned oats.

  4. Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Coarsely chop the pecans and add them in.

  5. Stir together all of the ingredients and then cover tightly and chill for at least an hour. These cookies don't cook well without being chilled.

  6. Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, do cookie balls about 1.8 ounces in size)

  7. Line a cookie sheet with parchment paper or a baking liner. Place balls of dough (no more than 9 cookies at a time) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.

  8. Bake for 7-9 minutes or until lightly browned at the edges (even if the center looks a little under-done -- it cooks more after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked.

  9. Err on the side of slightly under-baking these cookies for soft, chewy, and tender cookies!

  10. Press some extra chocolate chips into the tops of the cookies if desired. If desired, add a sprinkle of sea salt to the cookies. Cookies best enjoyed within 2-3 days.