oatmeal pecan chocolate chip cookies

I have a problem. Can I tell you about it?

I can’t make the same recipe twice. Mostly. Some recipes are exceptions; I make blondies, known in my circles as m’n’m slice, pretty often. Also, onion soup is a favourite for winter. Or, anytime.

But I hate making the same dinner more than once because at the moment I only cook once a week and I like trying new things. New things are fun and interesting.

And sometimes I just want cookies that are good and easy and familiar. But most often I like to change it up. Especially when it’s something like a chocolate chip cookie, which are infinitely improvable.

Is that a word? If it isn’t, it is now.

It’s been a while since I made cookies! But look, these are delicious. You’ve got oats, which makes the dough kinda taste like ANZAC biscuit cookie dough, which is the best dough to eat out of the bowl. (Australian bakers will agree with me. You always have to make twice the dough so that you can eat half.) You’ve got chocolate chips. Spices make your house smell amazing. Pecans are a good addition to anything.

I don’t think this is an ok problem to be living with. I think I can handle it.

Oatmeal Pecan Chocolate Chip Cookies

Adapted from Joy the Baker

To be honest, I find it confusing when people talk about oatmeal cookies when they just mean oats. Oatmeal, to me, is ground up oats. But Oat Pecan Chocolate Chip cookies sound weird. So.

250g unsalted butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups rolled oats
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups or 500g chopped dark chocolate (I used 50% cocoa)
1 cup or 180g chopped pecans

Preheat oven to 180ΒΊCelsius. Line two baking trays with baking paper and set aside.

Beat butter until smooth. Add sugar (both kinds) and cream until light and fluffy. Add eggs, one at a time, and beat each addition in well. Beat in vanilla.

Whisk together oats, flour, baking powder, baking soda, salt and spices. Fold into wet ingredients, then fold in the chocolate and pecans.

Form into balls and space apart about 4cm on the baking trays (you should get about 32 cookies in all) and bake about 12 minutes. Eat warm with cold milk. These are also perfect cookie-jar cookies.

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