Chocolate Chip Oatmeal Cookies (Adapted from King Arthur site)
Chocolate Chip Oatmeal Cookies are the perfect marriage between two favorite cookies - chocolate chip cookies and oatmeal cookies. They have the perfect texture of oatmeal cookies and are loaded with yummy chocolate chips and toasted pecan pieces.
Servings: 48 cookies
- 1 cup (2 sticks, 8 ounces, 227 g) unsalted butter, room temperature
- 1/2 cup (3.5 ounces, 99 g) granulated sugar
- 1 cup (7.5 ounces, 213 g) light brown sugar, packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 Tablespoon vanilla extract
- 1 teaspoon Kosher salt or 3/4 teaspoon regular table salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder (See Tip 1)
- 1 1/2 cups plus 3 Tablespoons (8.5 ounces, 241 g) unbleached all-purpose flour (See Tip 2)
- 1 cup (3.5 ounces, 99 g) old-fashioned oats
- 1 cup (4 ounces, 113 g) toasted pecan pieces (See Tip 3)
- 2 cups (12 ounces, 340 g) semisweet chocolate chips (See Tip 4)
Preheat oven to 325° F. Line a baking sheet with parchment paper. (See Tip 5)
Beat together the butter and sugars on high until smooth, about a minute. Add the egg, egg yolk and vanilla; beat on high until well incorporated, about a minute.
Add flour; beat on low just until incorporated, about 30 seconds.
Add the oats, pecan pieces and chocolate chips; stir with spoon or spatula until well incorporated.
Using a 1 1/2-inch ice cream drop the dough onto the prepared baking sheets, leaving about 2-inches between the cookies. (See Tip 6)
Bake at 325° F for 12 to 17 minutes, or until the cookies are nicely browned around the edges and a light golden brown in the center. (See Tip 7)
Remove cookies from oven and let cool for 5 minutes on baking sheet. Remove to wire rack to cool completely. Yield: 4 dozen cookies. (See Tip 8)
- Make sure that your baking powder is still fresh. If it's not, the baking powder will not work as a proper leavening agent. As an aside, baking soda aids in browning.
- When making cookies or baked goods containing flour, it's always a good idea to weigh the flour. The reason is that one cup of flour can range in weight from 4 ounces to 6 ounces. Personally, my rule of thumb is that 1 cup equals 5 ounces. However, the King Arthur site uses 1 cup weighing 4.25 ounces. If you want your baked goods to turn out perfectly every time, weigh the ingredients, including sugars!
- I always toast nuts before adding them to baked goods. The reason is that toasting brings out incredible flavors in the nuts. If you're not convinced, do a side-by-side taste test of toasted nuts and untoasted nuts. I bake pecans in a preheated 350° F oven for 8 to 10 minutes, watching carefully to make sure that they don't over-toast.
- May also use bittersweet chocolate chips for a less sweet cookie.
- I prefer to use rimmed half sheet pans with white parchment paper. If you use a light surface, the cookies will spread less and take a bit longer to cook. On the other hand, if you use a dark surface, the cookies will spread more and cook more quickly.
- Given the size of the half sheet pan that I use, I partition the dough into 4 rows with 3 cookies in each row. In addition, I roll the dropped cookies into a ball and flatten the balls to about 1/2-inch with my damp hands.
- The cooking time depends on whether you use a light surface (longer cooking time) or a dark surface (shorter cooking time). It also depends on your specific oven. Watch the cookies carefully because they go from not done to done very quickly.
- Rather than baking all of the cookies at one time, you can freeze what you want to use later for up to 3 months. To freeze, drop the cookies onto a surface and roll into a ball. Freeze individual cookie balls; when frozen transfer to a freezer safe container (I use a gallon freezer Ziploc bag). Add several minutes to the baking time if you bake the frozen cookies.
Calories: 142kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 79mg | Fiber: 1g | Sugar: 9g | Vitamin A: 135IU | Calcium: 17mg | Iron: 0.8mg