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!
Ingredients for Chocolate Oatmeal Pecan Cookies:
I used the following ingredients for these delicious cookies: All-purpose flour, old-fashioned oats, sugar, salt, baking powder, baking soda, molasses, milk, vanilla extract, egg, unsalted butter, pecans, bittersweet chocolate chips. I could have also used semi-sweet chocolate chips.
Making the Dough for the Chocolate Oatmeal Pecan Cookies:
To start, I beat 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. Next, I added the molasses and beat the mixture until the molasses was well incorporated.
After that, I added the egg, and continued beating the mixture until everything was well incorporated. 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.
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.
Finally, I added the oats, chocolate chips, and toasted pecans. I stirred the mixture with a wooden spoon until everything was nicely incorporated.
Finishing the Chocolate Oatmeal Pecan Cookies:
I used a 1 ¾-inch ice cream scoop drop the dough onto a silicon lined baking sheet. The reason for using the ice cream scoop is that it produces a consistent size for the cookies.
I knew that the dough would spread out, so I only placed 8 mounds of dough on each baking sheet. 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.
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.
I ended up with 24 incredibly tasty Chocolate Oatmeal Pecan Cookies. There was yummy goodness in every bite. As an aside, this is an update of the January 11, 2015 post for these cookies, with new pictures and updated text. Yum!
Chocolate Oatmeal Pecan Cookies (Adapted from Tartine’s Chocolate Oatmeal Walnut Cookies)
Ingredients
- ½ cup (4 ounces) unsalted butter at room temperature
- ¾ cup plus 2 Tablespoons (6.15 ounces) granulated sugar
- 1 Tablespoon molasses (See Note 1)
- 1 egg
- 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 Note 2)
- ½ cup (2 ounces) toasted pecan pieces (See Note 3)
Instructions
- Preheat oven to 350° F. Line baking sheets with 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 Note 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 Notes 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 Note 7) Yield: 24 cookies.
Chula's Expert Tips
- Note 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.
- Note 2: I could have used semi-sweet chocolate chips instead of the bittersweet chocolate chips.
- Note 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.
- Note 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!
- Note 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.
- Note 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.
- Note 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.