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    Home » Recipes » Cookies

    Home » Recipes » Cookies

    Chocolate Oatmeal Pecan Cookies

    By Chula King · July 12, 2022

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    Chocolate Oatmeal Pecan Cookies.

    Chocolate Oatmeal Pecan Cookies are chocked full of gooey chocolate and toasted pecans. Their crispy edges and soft center make them the quintessential cookie. These incredible cookies which are a variation of chocolate oatmeal walnut cookies from Tartine are a snap to make and disappear quickly. Bet you can’t eat just one!

    Chocolate Oatmeal Pecan Cookies
    Contents show
    1 Ingredients: Here’s What You’ll Need
    2 Here’s How I Made the Dough for the Chocolate Oatmeal Pecan Cookies
    3 Here’s How I Finished the Chocolate Oatmeal Pecan Cookies:
    4 Frequently Asked Questions
    5 Other Oatmeal Cookies
    6 Chocolate Oatmeal Pecan Cookies (Adapted from Tartine’s Chocolate Oatmeal Walnut Cookies)
    6.1 Ingredients
    6.2 Instructions
    6.3 Chula’s Expert Tips
    6.4 Nutrition

    Ingredients: Here’s What You’ll Need

    Ingredients for Oatmeal Pecan Chocolate Chip Cookies.
    • Wet Ingredients: The “wet” ingredients included unsalted butter, egg, milk, molasses, vanilla extract, and granulated sugar.
    • Dry Ingredients: For the “dry” ingredients, I used all-purpose flour, old-fashioned oats, baking powder, baking soda and Kosher salt.
    • Star Ingredients: The star ingredients in this recipe are bittersweet chocolate chips and toasted pecans. I could have also used semi-sweet chocolate chips instead of the bittersweet chocolate chips.

    Here’s How I Made the Dough for the Chocolate Oatmeal Pecan Cookies

    1. I started by beating the room temperature unsalted butter with my electric mixer until it was light and creamy. This took several minutes. Then, I added the sugar and continued beating the mixture until it was light and fluffy.
    Adding sugar to butter that has been beaten.
    1. Next, I added the molasses and beat the mixture until the molasses was well incorporated.
    Adding molasses to butter/sugar mixture.
    1. After that, I added the egg and continued beating the mixture until everything was well incorporated.
    Adding the egg to the mixture.
    1. Then, I added the milk, vanilla, salt, baking powder, and baking soda.

    I consistently add the salt, baking powder and baking soda into the “liquid” mixture rather than adding them first to the dry ingredients. The reason is that doing it this way better ensures that they are evenly distributed.

    Adding vanilla to the mixture.
    1. Once all of the ingredients were well combined, I added the flour. I beat the mixture on low speed just until the flour was incorporated.
    Adding flour for cookie dough.
    1. Finally, I added the oats, chocolate chips, and toasted pecans. I stirred the mixture with a wooden spoon until everything was nicely incorporated.
    Oats, chocolate chips and pecans added to batter.

    Here’s How I Finished the Chocolate Oatmeal Pecan Cookies:

    1. I used a 1 ¾-inch ice cream scoop drop the dough onto a silicone lined baking sheet. The reason for using the ice cream scoop is that it produces a consistent size for the cookies.
    Ice cream scoop used for the cookie dough.
    1. I knew that the dough would spread out during baking, so I only placed 8 mounds of cookie dough on each baking sheet.
    Dropping cookies on silicone lined baking sheet.
    1. As a final step before putting the cookies into the oven, I rolled each piece of dough into a ball, and slightly flattened it with damp fingers.
    Flattening the cookies with damp hands.

    I popped the cookies into a preheated 350°F oven the cookies went for about 9 minutes until the edges were lightly browned. 

    After letting the cookies cool for about 5 minutes on the baking sheet, I carefully transferred the cookies to a wire rack and let them cool completely.

    Cooking cooling on wire rack.

    I ended up with 24 incredibly tasty Chocolate Oatmeal Pecan Cookies. There was yummy goodness in every bite. Yum!

    Chocolate pecan oatmeal cookies.

    Frequently Asked Questions

    Why is molasses used in this recipe?

    Generally, cookies like these Chocolate Pecan Oatmeal cookies include brown sugar. Brown sugar contains molasses and therefore has a richer taste than granulated sugar. For a change, I decided to add molasses directly to the cookie dough in place of the brown sugar. This worked like a charm!

    Can the cookies be baked on parchment paper as opposed to a silicone mat?

    If you don’t have a silicone mat, feel free to use parchment paper instead.

    Can the cookie dough be made in advance and refrigerated?

    You can either bake the cookies as soon as you make the cookie dough, or refrigerate the cookie dough for later use. You can even roll the cookie dough into balls and freeze it for later use.

    Why are the pecans toasted?

    I always use toasted pecans in my recipes. The reason is that toasting brings out the nutty flavors and makes the taste more intense. Also toasting makes the pecans crunchier. 

    How do you toast pecans?

    Start by spreading the pecans in an even layer on a baking sheet. Then bake the pecans in a preheated 350°F oven for 8 or 9 minutes. Watch carefully so that the pecans do not over-toast.

    Other Oatmeal Cookies

    I’m a huge fan of oatmeal cookies. If you are also a huge fan, you should try these amazing recipes.

    • Oatmeal Craisin Cookies
    • Chocolate Chunk Oatmeal Cookies
    • Cowboy Cookies
    • Oatmeal Spice Shortbread
    • Red, White and Blue Oatmeal Cookies
    • Hurricane Cookies

    I hope you liked this recipe for Chocolate Oatmeal Pecan Cookies as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Chocolate Oatmeal Pecan Cookies

    Chocolate Oatmeal Pecan Cookies (Adapted from Tartine’s Chocolate Oatmeal Walnut Cookies)

    Chocolate Oatmeal Pecan Cookies are chocked full of gooey chocolate and toasted pecans. Their crispy edges and soft center make them the quintessential cookie. These incredible cookies which are a variation of chocolate oatmeal walnut cookies from Tartine are a snap to make, and disappear quickly. Bet you can’t eat just one!
    5 from 8 votes
    Print Pin
    Course: Cookies
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 9 minutes
    Total Time: 19 minutes
    Servings: 24 cookies
    Calories: 141kcal
    Author: Chula King

    Ingredients

    • ½ cup (4-ounces) unsalted butter at room temperature
    • ¾ cup plus 2 Tablespoons (6.15-ounces) granulated sugar
    • 1 Tablespoon molasses (See Tip 1)
    • 1 egg, room temperature
    • 1 Tablespoon milk
    • ½ Tablespoon vanilla extract
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 cup (5-ounces) all-purpose flour
    • 1 cup (3-ounces) Old-fashioned rolled oats
    • 1 cup (6-ounces) bittersweet chocolate chips (See Tip 2)
    • ½ cup (2-ounces) toasted pecan pieces (See Tip 3)

    Instructions

    • Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper. Set aside.
    • In a medium bowl, beat butter with electric mixer until light and creamy. Add the sugar and beat on high speed until light and creamy. Add the molasses and beat until well combined. Add the egg; beat well. Beat in the milk, vanilla extract, salt, baking soda and baking powder, until well blended. Add the flour and beat on low speed until well incorporated. Stir in the oats, chocolate chips and pecan pieces using a wooden spoon. (See Tip 4)
    • Using a 1 ½-Tablespoon (1 ¾-inch) ice cream scoop, drop cookie dough onto the prepared cookie sheets. Cookies should be about 2 inches apart. Flatten cookies with a damp hand. (See Tips 5 and 6)
    • Bake for 8 to 10 minutes, or until the edges of the cookies are lightly browned, but the centers remain pale. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. (See Tip 7) Yield: 24 cookies.

    Chula’s Expert Tips

    1. To easily pour molasses from measuring spoon, coat the measuring spoon first with a bit of oil. The molasses won’t stick! This also works for honey.
    2. I could have used semi-sweet chocolate chips instead of the bittersweet chocolate chips.
    3. Whenever I use pecans in cookies, I always toast them. The reason is that toasting brings out an incredible flavor. To toast the pecans, I spread them out on a baking sheet, and bake them in a 350°F oven for 8 to 10 minutes, until I start to smell them.
    4. Cookie recipes consistently make a distinction between “wet” ingredients, and “dry” ingredients. They have one sift or mix the salt, baking powder, and/or baking soda into the flour before adding the “dry” ingredients. Years ago, I decided that this was an unnecessary step that could result in the salt, etc., not being well mixed into the dough. Therefore, I beat in the salt, baking powder, and/or baking soda to the “wet” ingredients before adding the flour. It works like a charm!
    5. I like for my cookies to be a consistent size. Therefore, I always use an ice cream scoop to measure out the cookie dough. For me, a 1 ¾-inch ice cream scoop is the perfect size.
    6. To ensure a nicely rounded cookie, I always roll the cookie dough into a ball with damp hands. The reason for the damp hands is that otherwise the cookie dough would stick to my hands. I finish things off by slightly flattening the balls before the cookies go into the oven.
    7.  If during baking some of the cookies run together, carefully separate and round them with a butter knife while the cookies are still hot.

    Nutrition

    Calories: 141kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 83mg | Potassium: 97mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Calcium: 35mg | Iron: 0.6mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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    Filed Under: Cookies

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