Oatmeal Pecan Chocolate Chip Cookies
Nothing beats a warm chocolate chip cookie right out of the oven. It’s just like comfort and joy right there coming to you in cookie form. Typically, it’s not just one that will meet my satisfaction.
Then there is the cookie dough. The dough is also an added bonus to the cookie making. 🙂 I still look forward to scraping the last bits outta the metal bowl with the rubber spatula. Almost every time this happens.
In my adulthood years, I have acquired a taste for more goodies in my chocolate chip cookies these days. I like all of the nuts and “extras” that I would have passed on as a kid. So these cookies have a heartiness to them with the oatmeal, chopped pecans, and sea salt. Then there’s the warm melted chocolate. They leave the outside a touch crispy, with the inside soft and chewy. I am going to be making these again and again. Enjoy!
Don’t forget the Sea Salt!
- 1 stick, unsalted butter
- ½ c. brown sugar, packed
- ½ c. sugar
- 1 egg
- 2 t. vanilla extract
- ½ c. + 3 T. all purpose flour
- ½ T. cornstarch
- ¼ c. oat flour (regular oats blended in food processor)
- ½ t. baking soda
- ½ t. sea salt
- ⅛ t. nutmeg
- ¼ t. ground cinnamon
- 1½ c. old fashioned oats
- 1 c. semi sweet chocolate chips
- ⅓ c. chopped pecans
- Cream together the butter, brown sugar, and sugar until light and creamy, about 2 minutes. Then beat in the egg and vanilla.
- 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 ¼ c. and add that in. Add in the baking soda, sea salt, nutmeg, cinnamon, and old fashioned oats.
- Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Coarsely chop the pecans and add them in. Stir together all of the ingredients and then cover tightly and chill for at least an hour.
- Preheat oven to 350 degrees. Scoop out the balls to about an 1½ inches in diameter.
- Line a cookie sheet with parchment paper or a baking liner. Place balls of dough on sheet. Return to fridge for another 10 minutes.
- Bake for 8-10 minutes or until lightly browned at the edges.
- Let cool for about 2 minutes on cookie sheet then transfer to a wire rack. Sprinkle with additional sea salt, if desired.
