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Chocolate Chip and Pecan Oatmeal Cookies recipe

Chocolate Chip and Pecan Oatmeal Cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

Deliciously moreish oatmeal cookies, studded with chocolate chips and pecans. The secret to the irresistible texture is oat flour made out of regular porridge oats.

28 people made this

IngredientsServes: 50

  • 250g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 200g porridge oats
  • 225g butter, softened
  • 200g caster sugar
  • 220g dark brown soft sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 340g plain chocolate chips
  • 110g chopped pecans

MethodPrep:15min ›Cook:11min ›Ready in:26min

  1. Preheat the oven to 190 C / Gas 5.
  2. Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside. Process the oats in a blender or food processor until almost powdered, then combine with the sifted ingredients.
  3. In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and pecans. Drop by rounded spoonfuls onto ungreased baking trays.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.

Freezing tip

Since it makes a large batch I usually freeze some of the dough in cookie-sized drops. The frozen cookies need to be baked about 2 minutes longer and seem to be even stickier in texture and more chewy.

Freeze after baking

You can freeze these cookies for months after baking. Just be sure they've cooled to room temperature before popping them in the deep freeze.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (22)

by naples34102

Great cookie! I made these exactly as the recipe directs, opting out of the trend to process only half the oats as many reviewers appear to be doing. This is a substantial cookie, full of rustic texture, but still chewy. I used 1/4 cup ice cream scoop mounds, flattened them slightly, and baked them about 10 minutes. The only thing I'll change next time I make these is toast the pecans first, but this is no criticism of the recipe, which is perfect as is. Not only are these delicious (a great GUY cookie!) but they're beautiful too.-30 Jun 2009

by culinarycurious

This recipe makes the best chocolate chip cookies!I took the advice of the previous reviewer and ground only half of the oatmeal to flour.This is the first chocolate chip cookie recipe I've made in quite a while that turned out perfectly consistent cookies... Still chewy, not DRY and crumbly.... Even down to the last cookie in jar! I made the large batch as given and they didn't even last our family a week. Look forward to trying the freezing suggestion.Thank you SO much for this wonderful recipe. Your graciousness will be cherished by our family for life. (recipe may just make it in to our holiday festivities in the form of a stocking stuffer-24 Nov 2007


Dark Chocolate Pecan Oatmeal Cookies

It wouldn’t be fall if the oven wasn’t constantly full of cookies baking.

Preferably oatmeal cookies exploding with huge chunks of chocolate, crisp pecans, + a little sea salt, please. ??

There’s no pumpkin or apples in these cookies, but they’re still giving out ALL the fall feels. And making me and probably you crave cookies for breakfast, unfortunately.

I mean look at that fat loaded cookie up there. Nuts, oatmeal + dark chocolate are one of the dreamiest cookie combos in my book.

Totally a texture lover’s dream. The ultimate milk dunker. And obviously the ultimate eat-straight-off-the-cookie-sheet-before-they’re-cool cookie.

Plus a little sea salt sprinkled on top? Takes all the flavors over the top. I’m team salt-on-your-cookie all the way, you?

Let’s talk prep for these dark chocolate pecan oatmeal cookies. >>>

We’re keeping things pretty low key in the baking department today. We’re talking one bowl business and NO dough chilling. Just mix, scoop, ‘n’ bake. Lazy cookies for the WIN!

The Cookie Dough:

We will be following the base to my oatmeal chocolate chip cookies which is SUCH a keeper recipe. Makes for the softest, thickest, chewiest cookies.

The dough is going to consist of basic cookie stuff like butter, egg, flour, etc. Brown sugar and molasses are going to be the key ingredients that give these cookies their rich, caramel-y flavor.

For the Cookie Add-Ins:

We’re calling on old-fashioned rolled oats, a chopped-up dark chocolate bar, and toasted pecans.

Note on the pecans: you can absolutely swap out for another nut if you’re not a fan. But it’s necessary that you toast them because it makes SUCH a difference flavor and texture-wise. To toast the pecans, simply toss them around in a pan on the stove over medium heat until they’re fragrant and slightly browned.

Note on the chocolate: if you’re not a fan of dark chocolate, feel free to swap out for semisweet or milk chocolate!

Baking the Cookies:

The cookies should take anywhere from 9-11 minutes to bake. They should be slightly soft in the middle with just a little bit of browning around the edges.

Pull ’em outta the oven and immediately hit ’em with a little sea salt if you’re into that kinda ‘thang.

Also devour them immediately if you’re into that kinda ‘thang which I know you are.

Seriously. The thickest, softest, most loaded oatmeal cookies you’ll ever pull out of your oven this fall.

They’re a dream with milk or something a little stronger like a little espresso if you’re into the dark side of cookie business.


Oatmeal Pecan Chocolate Chip Cookies

Like… the good idea I had to cream two stick of butter with two cups of sugar.

Like… the good idea I had to add eggs and vanilla extract.

Like the awesome idea I had to add oats and flour and spices.

And chocolate. That was totally a good idea.

Putting chunks of dough in the oven? Also a great idea.

Yea… I was on a good idea roll.

The best idea ever? Putting these warm cookies in my mouth and calling it dinner. Excellent.

Just thought I would share my good ideas with you. Yea… I’m kind of a show off.

I’d like to introduce you to my new favorite cookie. I’m not trying to reinvent the wheel here…. I’m just trying to coax good cookies out of my oven.

These cookies are soft and hearty. I like using old fashioned oats because they add all sorts of body to the cookie dough. It’s also nice to use the best chocolate you can get your hands on. It just makes life better. These cookies bake up soft, slightly chewy, with a depth of sweetness and a hint of spice. They’re sort of my version of a granola bar… but really, I know better. Yum. Seriously.

Oatmeal Pecan Chocolate Chip Cookies

adapted from Southern Living

1 cup unsalted butter, softened

1 1/2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups semi sweet chocolate chips

Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the chocolate chips and pecans last.

Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea. Makes about 2 1/2 dozen cookies.


Oatmeal Chocolate Chip Pecan Cookies

A classic oatmeal chocolate chip pecan cookie recipe that my mom made for me as a kid. Plenty of chocolate and pecans and oats in this cookie!

In December, I took part in a blogger event called the Great Food Blogger Cookie Swap. For this event, bloggers make a donation to charity, and in return receive the names of three other bloggers. Each participant bakes a dozen cookies for each of their matches and mails them off. Thus, each participant receives three surprise packages filled with a dozen cookies each.

I hadn’t done this event before, so I wasn’t sure what to expect, but it turned out to be a blast. My matches sent me some wonderful cookies! You can see all of them below my recipe. I chose to make Oatmeal Chocolate Chip Pecan Cookies to send to my matches.

Here’s why I picked this recipe.

  1. It’s easy to make a lot of them at once.
  2. They’re really, really good.
  3. They keep exceptionally well, at least a week or more.

The recipe is based on the oatmeal cookie recipe on the back of the Quaker Oatmeal canister. My mother made a variation of it for years, and I learned it from her. I use a half and half mixture of all purpose flour and whole wheat flour because I like the slight nuttiness the whole wheat flour adds to the flavor. Extra healthiness is really just a bonus.

Want to get involved next year? Sign up for the Great Food Blogger Cookie Swap mailing list.


Recipe Summary

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk
  • 2 large eggs
  • 3 cups old-fashioned rolled oats
  • 12 ounces semisweet chocolate, chopped into 1/2-inch chunks
  • 1 1/3 cups coarsely chopped (5 ounces) pecans

In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.

In the bowl of an electric mixer, combine butter with both sugars beat until light and fluffy. Add vanilla, milk, and eggs mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.

Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down

Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.


Recipe: Chocolate Chip Oatmeal Cookies with Cherries & Pecans

An incredible cookie recipe is not an easy thing to come by. There may be a bajillion cookie recipes out there, but there is a distinguishing line between mediocre, good and great. Now we get into subjective grounds, what makes great? Crunchy? Gooey Center? Cake-like?

This is an oatmeal cookie with chunks of sweet cherries, the richness of chocolate and the perfect texture of pecans and oats in each bite. These are not crunchy, but they aren’t necessarily cake-y either. This cookie is a crown pleasing, and dependable recipe that every cook should have in their repertoire.

It could be an afternoon on the porch to cure a sweet tooth, or maybe a small gift for a friend who has had a tough week, but there is always a reason to make a good cookie.

Chocolate Chip Oatmeal Cookies with Cherries & Pecans
Makes 24 cookies. Adapted from Cooks Illustrated.

1 cups unbleached all-purpose flour
1/4 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups old-fashioned rolled oats
1 cup pecans, toasted and chopped
1 cup dried sour cherries, chopped coarse
8 ounces bittersweet chocolate, chopped into small pieces OR chocolate chips
3/4 cup (12 tablespoons, 1 1/2 sticks) unsalted butter, softened but still cool
1 1/2 cups packed dark brown sugar
1 extra large egg
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C), with racks on the top and bottom thirds. Use parchment paper or a silpat* to line several standard baking sheets and set aside.

In a bowl, sift together the flours, baking powder, baking soda and salt. Set aside.

In another bowl combine the oats, pecans, dried cherries and chocolate.

In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Slowly add the egg and beat until incorporated.

Gently sift, or with the mixer down to low, add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix.

Roll these portions lightly between your hands in about 1/4 cup portions, then place on each baking sheet, spaced evenly. You can make them small, but adjust your baking time a few minutes less. Wet your hands and lightly press the dough to a 1-inch thickness. Bake the cookies, two trays at a time, in a preheated oven for 12 minutes. Rotate the trays top to bottom and back to front and bake for another 5 minutes or until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.

Sara Morris is a personal chef and food writer based in Laguna Beach, California. She also authors a personal food weblog, Sprouted Kitchen.


Chocolate Chip Oatmeal Pecan Cookies

And A Bag Of Chips
I keep chocolate chips in my pantry because you never know when you are going to have to make something for some event. Or for that matter, you never know when inspiration will strike and it will be a good idea to put them in pancakes. Side note: It is always a good idea.

It was not in my plans to make chocolate chip cookies over the weekend until I opened my pantry and noticed that someone or something with opposable thumbs had opened the bag of chips and apparently had been using them to satisfy a craving. The result was chips spilled on the shelf. Sadly enough, I don’t think this is one I can blame on the children—unless you think 49 still qualifies as a child.

So that is how I found myself making chocolate chip cookies Sunday afternoon. Since it is January and I have been trying to avoid such things, I justified my actions by telling myself I had no choice because the chips were just going to keep spilling everywhere. That and the kids were going back to school…so it would be a nice way to take the sting out of having homework again. Never mind that it was January 7th and I was already about to blow up my New Year’s resolution. Sigh.

I did make an attempt at healthy. I added pecans and some oatmeal. (What? That counts, right?) While it may not actually have made the cookies healthier, it did make them taste pretty good. And I really only had one…handful. Right out of the oven.

Chocolate Chip Oatmeal Pecan Cookies
Yields approximately 3 to 4 dozen cookies, depending on size

Ingredients
1 cup (2 sticks) butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups All-Purpose Flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups semisweet chocolate chips
1 cup chopped pecans

Directions
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Beat in the eggs and vanilla.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips and pecans.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.

Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges.

Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to a rack to cool.


Chocolate Chip-Pecan-Oatmeal Cookies

There’s Black Friday, Small Business Saturday, Cyber Monday and Giving Tuesday. In our house the Sunday that falls in the midst of this string of days is Cookie Baking Sunday. For many years now the Sunday of Thanksgiving weekend is the day that I bake most, if not all, of my cookies for the holiday season.

I used to make a few different kinds but then I realized that while people liked my other cookies, they LOVED these Chocolate Chip-Pecan-Oatmeal Cookies. So why not give people what they love?

On this particular Sunday I make anywhere from 24 to 30 dozen of my signature cookie. One of the many reasons that this is such a good cookie is that it freezes well which allows me to make them well in advance.

This year when I was baking I took a few minutes to FaceTime with my brother, Geoff T and his family. They asked what I was doing so I showed them my kitchen table filled with cookies. My sister-in-law’s (Annie T) response was that she’d never made that may cookies in her life – I’m fairly certain that’s not true but it illustrates the point.

The key to this cookie is the salt. Don’t even think about skipping the salt. You must (and I mean must) use coarse sea salt. The bigger salt crystals bring out all that is good about the chocolate in this recipe. I made this recipe for years with regular Morton’s table salt and they were good. I switched the size of the salt crystals and these cookies became great cookies. A new foodie friend, Helen S, recently made my recipe. She raved about how easy it was to make and how nicely the dough held together. And, she couldn’t get over how just a teaspoon of coarse sea salt could spread through the batter and make such a difference – trust me, it does.

Another key is to remove the cookies from the oven when they’re still undercooked. As they cool they will firm up and be just the right consistency.

While I’m able to share these cookies with many of my family and friends, I can’t share them with everyone so the next best thing is to share the recipe. Wishing you all the happiest of the holiday season and good baking, too.

You’ll find two other variations of this cookie on Riegl Palate:


Chocolate Chip and Pecan Oatmeal Cookies recipe - Recipes

  • 1 cup unsalted room temp or softened butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2.5 cups blended oatmeal (I use my food processor to make it into a powder)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 ounces chocolate chips (I use 10 oz Trade Joes semi-sweet chunks, my favorite)
  • 4 oz grated chocolate bar (Hersheys, Ghirardelli, etc - I use the food processor)
  • 1 1/2 cups chopped nuts (optional)
  • Preheat the oven for 375 degrees.
  • Grease your insulated cookie sheets.
  • Cream the butter and both sugars, stopping to scrape the bowl.
  • Add eggs and vanilla.
  • Mix together with oatmeal, flour, salt, baking powder and soda
  • Add chocolate chips, grated hershey bar and nuts (optional). Stir by hand (your workout).

I am always curious how the cookies spread for recipes and how many you can fit on a sheet. So, just for you, I included the not-so-glamorous yet handy photos.

Bake 10 minutes or 375 degrees until the tops begin to turn golden.

Let sit for a couple minutes before moving to a cooking rack. Enjoy with a big glass of milk!

8 comments:

Shelley! You will never believe how I stumbled across your blog. doing a google search for O'Carr's chicken salad! Someone had pinned your recipe and you had commented on it. and I thought, I know her! And here I am. to tell you that these were THE chocolate chip cookies I made all through college and after, so, so good! I was introduced to a different ccc recipe that I am now using as my go-to, but this will always be a favorite! So glad to have found your cooking blog. and your art one! xoxo Anita

It is INSANE how many people have found my blog that way. Here I was thinking only about 5 of my friends follow it. It REALLY ramped up thanks to Pinterest and some people who pinned my recipe!

And you KNOW you best send me the chocolate chip recipe you use now. CCC are my WEAKNESS!

It is another one that originated in New York, published a few years ago in the New York Times. Here is the link to the original recipe: http://www.nytimes.com/2008/07/09/dining/091crex.html?ref=dining. The friend who sent it to me also sent this blogger's entry with some tips, all of which I used: http://orangette.blogspot.com/2008/07/bold-statement.html. They are not too hard to make, but they require a few days time in your fridge, so some advance prep is needed. But otherwise, super easy and DELICIOUS, you can ask Meagan! And because it is interesting, here is the article the NYT did in search of the perfect ccc recipe, a very good read: http://www.nytimes.com/2008/07/09/dining/09chip.html?ref=dining. Enjoy.

YES! Thanks, Anita. Looks like I will be making some chocolate chips in my near future. :) (If Meagan agrees, then I have no doubt because that girl can also cook/bake!)


Chocolate Chip Pecan Cookies

As a parent, one of the worst things to deal with is a sick child. Especially when they’re young and can’t really tell you what’s going on. Our little guy has been under the weather and it’s been awful having to see him hurting and not really knowing what to do. A trip to the doctor revealed he had strep and the other night we just couldn’t do anything to make him comfortable. Luckily, Jack is old enough now to tell us it was his throat, but being that he had recently had some ibuprofen, there just wasn’t much we could do. We tried rocking him, walking around with him, getting him to drink something, we even tried some of those throat lozenge suckers. He was just about inconsolable. He finally told us he wanted to get in Mommy and Daddy’s bed. Now, this is something Heather and I have tried to avoid for fear of him getting too used to sleeping with us. But this seemed an extenuating circumstance, so we all piled up in our bed. Shortly there after, he was sound asleep. A though I was about to sweat through my pillow with a 103 degree 2-year-pressed against me like a vice grip, I wouldn’t have traded it for the world. It was so comforting to me knowing that he was quietly sleeping there next to me.

What is it about your parents’ bed that has always been so comforting? As a child I remember that bad dreams and sicknesses always meant a night in my parents’ bed. I always felt so safe there. Even as an adult, there are days when I just want to throw my hands up in the air and run and crawl in the bed with my mama. Where’s your safe place?

Another thing that is always comforting, is a warm chocolate chip cookie. And though it seems every person has a chocolate chip cookie recipe, I knew Southern Bite had to have one too. This is the recipe I use most. I made these for my little guy today. These kinds of recipes always make you feel loved, don’t they?

Ingredients

  • 1 cup butter (2 sticks)
  • 3/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups chocolate chips
  • 1 cup coarsely chopped pecans
  1. Cream butter and sugars together until combined. Add eggs and vanilla and mix well.
  2. Combine flour, salt, and baking soda in a separate bowl and gradually stir into butter/sugar mixture.
  3. Once combined, stir in chocolate chips and pecans.
  4. Spoon dough onto ungreased cookie sheet (or one lined with a Silpat mat or parchment paper) in 1 tablespoon amounts. I love a cookie scoop like the one below for this task (I got this one from the dollar bin at Target).
  5. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are golden brown. Makes about 4 dozen.