Last weekend I needed a break from salad. From vegetables. From fish and chicken. It was the weekend dammit and I wanted cookies!
I think the perfect cookie is big and chewy, has a crisp exterior, is soft and melty inside, and of course with some chocolate and nuts thrown in for crunch and texture. These Chewy Oatmeal Chocolate Chunk Pecan Cookies tick every box.
We’re down to the wire now, with the movers coming on Monday to pack up the house! This will be the last post before our move, so I’ll be back next week from my new kitchen with something delicious for you, with some pics of my view of the Toronto skyline thrown in, too. I’m a bit stressed as to where I’m going to put everything exactly (we’re downsizing!) but as long as I can carve out a spot for my mixer and cookie sheets it will all be okay.
It seems everyone has their own family recipe for oatmeal cookies. What makes my recipe so special is the ratio of oatmeal to flour, which allows the flavour of the oats to come through, and also the amount of sugar – a full cup of brown sugar gives these babies their crisp exterior and chewy-soft insides.
This cookie is totally freezer-friendly, too. You can bake, then freeze them (so when you need a cookie NOW, you’re two minutes away from microwaved melty goodness). Or you can put the unbaked cookies on a sheet pan and pop them in the freezer. Once they’re frozen, transfer the cookies to a freezer bag. Whenever you’re craving warm-baked cookies, just pop them right in the oven (give them a couple of extra minutes).
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2. Whisk together the flour, baking powder and salt in a medium bowl.
3. In the bowl of your electric mixer, beat the butter on high speed until creamy. Add the sugars and beat until lightened and fluffy, about 4 minutes.
4. Beat in the eggs, one at a time, incorporating fully and scraping the bowl before adding next egg.
5. Add the dry ingredients and mix on lowest speed until just incorporated - don't over mix. Add the oats, chocolate chunks, and pecans to the mixture; fold in by hand using a spatula.
6. Using a generous 2 Tbsp ice cream scoop, place cookies on sheet pan, spacing them at least 2 inches apart.
7. Bake until edges are golden (don't over bake, the centers will still be quite light) about 22 minutes. Make sure you rotate the pans from front to back and top to bottom halfway through.
8. Leave them on the sheet pan for about 2 minutes, then transfer to a cooling rack to finish cooling.
* 1/2 tsp Baking Powder
* 3/4 tsp Salt
* 16 Tbsp (2 sticks) Unsalted Butter
* 1 Cup Packed Light Brown Sugar
* 1 Cup Granulated Sugar
* 2 Large Eggs
* 3 Cups Old Fashioned Rolled Oats (not minute or quick oats)
* 1 1/2 Cup Chocolate Chunks (or chips)
* 1 Cup Pecans, chopped