Get ready to experience cookie perfection with these irresistible oatmeal chocolate chip and pecan cookies that will transport you to a world of pure deliciousness! Imagine biting into a warm, soft cookie that combines the hearty texture of oats, the rich decadence of chocolate chips, and the nutty crunch of pecans – it's like a flavor explosion in every single bite. Whether you're a baking novice or a seasoned pro, this Katie-inspired recipe is about to become your new go-to treat that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer or a wooden spoon, cream the butter and sugars together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Mix until well combined and smooth.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chocolate chips and chopped pecans using a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious oatmeal chocolate chip and pecan cookies with a glass of milk or your favorite beverage!
Tips
- Make sure your butter is truly softened but not melted – room temperature is key for the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough, dense cookies. Mix just until the ingredients are combined.
- Use a cookie scoop or tablespoon for uniform cookie sizes to ensure even baking.
- For extra-soft cookies, slightly underbake them and let them continue cooking on the baking sheet for a few minutes after removing from the oven.
- Allow cookies to cool completely before storing to prevent them from becoming soggy.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for longer preservation.
- For an extra flavor boost, try toasting the pecans before adding them to the dough to enhance their nutty flavor.
- If you like a chewier cookie, you can substitute some of the granulated sugar with honey or maple syrup.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
