This week’s cookie started out with inspiration from Ina Garten’s Back to Basics cookbook, a great addition to any cookbook collection. Ina’s original recipe is Raisin Pecan Oatmeal Cookies, but due to some dietary restrictions in our house (the husband will not allow a raisin to pass his lips), I was “forced” to modify. Naturally, my go-to in a situation like this are chocolate chips. And boy, was that a great substitution!
Note: Do not skimp on toasting the pecans. It really makes a difference in the final product.
Pecan Oatmeal Chocolate Chip Cookies
- 1 1/2 cups pecans
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350F.
Place pecans on baking sheet and bake for 5 minutes, until lightly toasted. Chop very coarsely.
Beat butter and sugars in mixing bowl until light and fluffy, about 5 minutes. Add the eggs, one at a time, then the vanilla.
Sift flour, baking powder, cinnamon and kosher salt together. Add slowly to butter mixture and mix well. Add in oats, chocolate chips and pecans. Batter will be very thick and heavy at this point.
Using your cookie scoop, drop 2-inch balls of dough onto cookie sheets lined with parchment paper. Bake 12 to 15 minutes, until lightly browned, do not over bake. Cool completely.