Chocolate Chip Oatmeal Cookies (Adapted from King Arthur site)

5 from 6 votes

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.

Prep Time10

Cook Time17

Total Time27

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 142kcal

Ingredients

1 cup (2 sticks, 8 ounces, 227 g) unsalted butter, room temperature
½ 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 ¾ teaspoon regular table salt
1 teaspoon baking soda
1 teaspoon baking powder (See Tip 1)
1 ½ 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)

Instructions

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 ½-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)

Notes

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 ½-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.

Nutrition