Chewy Chocolate Pecan Cookies
Perfectly chewy oatmeal-chocolate chip cookies with chunks of roasted pecans come together for a delicious sweet treat.
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.