This time of year, I get the itch to bake something almost every other day. Fresh baked goods make your home smell wonderful and warm, and can really kick the holiday spirit into gear. As I’m not normally a recipe creator, these cookies took a few tries (mostly because I burnt pecans a few times), but I finally nailed down a simple and delicious recipe.
These cookies combine the perfect chewy chocolate chip cookie with oats for some texture, and toasted pecans for a flavor combination that’s sure to make everyone ‘mmm’ with a grin.
I know that many people really like a taller, softer cookie, but as a corner-brownie person, I also like a cookie that spreads to give a chewy edge and a soft center. And these are just that. When served warm, they’re the perfect ooey-gooey mix.
How to Make Chocolate Pecan Cookies
The first and most difficult step for me, is to toast the pecans. Just a few minutes under the oven broiler will do the trick, but I suggest not doing anything else, because you may forget about them. Keep an eye on them, and take them out when they’re just a bit more brown.
From here, this is a pretty basic cookie recipe. Cream together the softened butter and brown sugar, and add the egg and vanilla before incorporating the dry ingredients and add-ins.
Be sure to scrape down the sides of your mixer as you go. If you skip this step, you will likely end up with inconsistent baking. Some will spread like crazy, and some will have no add-ins. Scrape at least twice during the mixing steps.
After scooping and shaping into balls, bake these cookies for about 12-15 minutes or until the edges begin to brown. Then, allow them to cool on the pan for a few minutes and firm up a bit. This will give you a much easier time removing them from the pan.
Enjoy these cookies still slightly warm with a glass of milk, and watch as your friends and family are instantly a little more cheery!
Chewy Chocolate Pecan Cookies
Equipment
- 1 Stand Mixer or mixing bowl
- 1 Paddle Attachment or spatula
Ingredients
Wet Ingredients
- 3/4 Cup Unsalted Butter Softened
- 1 Cup Brown Sugar Packed
- 1 Tbsp Vanilla extract
- 1 Egg
Dry Ingredients
- 1½ Cups All Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Sea Salt
Add-Ins
- ½ Cup Old Fashioned Rolled Oats
- 1 Cup Pecan Halves Toasted
- 1 Cup Semisweet Chocolate Chips
Instructions
Preparation
- Toast pecan halves by evenly distributing them onto a baking sheet and placing them under your oven broiler, on the center rack, for 3-5 minutes. Keep an eye on them, because they will burn quickly.
- After you've toasted the pecans, turn the broiler off and preheat the oven to 350℉. While your Pecans cool, cream together the butter and brown sugar and follow by adding in the egg and vanilla extract, scraping the sides a couple of times to ensure thorough incorporation.
- In a separate bowl, whisk together the dry ingredients, then add about 1/4 of the dry into the wet and mix on a low speed. Continue adding the dry ingredients, scraping down the sides as you go, and being careful to not over mix.
- Measure the oats, chocolate chips, and the cooled pecans into the batter and mix on a quick speed for about 5 seconds to evenly disperse them into the dough.
Baking
- Using a ⅛ Cup measurer or two-tablespoon cookie scoop, measure out your cookies onto baking sheets, leaving about 3 inches between cookies, as these will spread. Do not push them down at all, just leave them in balls.
- Bake your cookies for 12-15 minutes, or until the edges begin to brown.
- Allow the cookies to cool on the pan about 5 minutes before moving to a cooling rack.
Looking forward to trying this recipe!!!!
Yum!