Adapted from Cook's Country Magazine
Makes 2 dozen cookies.
1 3/4 cups old-fashioned oats (not quick cooking or instant)
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened but still cool
1 cup light brown sugar (firmly packed)
1 large egg
1 teaspoon vanilla extract
3 ounces milk chocolate, melted and cooled
1 cup pecans (toasted in a 350° F. oven for 10 minutes), coarsely
6 ounces (about 1 cup) coarsely chopped bittersweet chocolate
1. Preheat oven to 350° F.
2. In a food processor, process 1 cup of the old-fashioned oats until
finely ground, about 30 seconds. Transfer the ground oats to a large mixing
bowl; add the flour, baking powder, baking soda, and salt. Whisk to combine.
3. Put the butter and light brown sugar into the bowl of an electric mixer.
Beat together using medium-high speed until thoroughly combined, about
4. Scrape down the sides of the bowl; add the egg and vanilla extract.
Beat together using medium-high speed until fluffy, about 30 seconds.
Reduce speed to low and add the melted, but cooled, milk chocolate.
5. Using low speed, stir in the flour/oat mixture just until combined.
Stir in the remaining 3/4 cup old-fashioned oats, the chopped pecans and
the bittersweet chocolate chunks.
6. Roll dough into 2-tablespoon-sized balls. Place 2 inches apart on a
parchment-lined sheet pan.
7. Bake the cookies in the preheated 350° F. oven for 14 to 16 minutes
- until the tops are cracked (and set), but the cookies still appear moist
in between the cracks.
From: Ward Street