I love these cookies. When the occasion calls for a chocolate-chip cookie, these are what I make.
For me, three things elevate them above the standard chocolate-chop concoction:
- using ground oats in place of some of the flour (for a chewy texture and pleasing oat-y flavor)
- melted milk chocolate incorporated into the dough (which adds depth to the chocolate flavor) and
- hand-chopped bittersweet chocolate chunks.
They keep wonderfully, too. The recipe is an adaptation from Cook's Country magazine, sister publication to Cook's Illustrated.
You can go directly to the printable recipe or I'll show you how to make them step-by-step:
The ingredients...nothing too exotic until they all come together.
1) Start by setting out 10 tablespoons of unsalted butter until it is softened, but still cool (45 minutes to an hour did it for me).
2) Preheat your oven to 350° F.
3) Spread 1 cup of pecans out onto a sheet pan.
~ Toast the pecans in the 350° F. oven for 10 minutes. Set aside to let cool. ~
4) When cooled, chopped the toasted pecans coarsely and set aside.
5) In a small saucepan melt 3 ounces of milk chocolate (I'm using some milk chocolate chips). Set the melted chocolate aside to cool.
6) Measure out 1 cup of old-fashioned oats into the bowl of a food processor. It's critical here to use old-fashioned oats, not quick-cooking (or, worse, instant).
7) Finely grind the oats in the food processor (about 30 seconds).
8) Transfer the ground oats to a large mixing bowl.
9) Add 1 cup of all-purpose flour...
...3/4 teaspoon baking powder...
...1/2 teaspoon baking soda...
...and 1/2 teaspoon of salt.
10) Whisk the dry ingredients to combine.
11) Weigh out (or approximate) 6 oz. bittersweet chocolate...
...and chop coarsely.
12) Measure out 3/4 cups of old-fashioned oats into a small bowl.
13) Measure out 1 cup of golden brown sugar.
14) Break 1 large egg into small bowl.
Here's what you should have ready at this point (in addition to the cooling melted milk chocolate).
In the bowl of an electric mixer, add the softened (but still cool) butter and the brown sugar.
Using medium-high speed, beat the mixture for about 2 minutes, until no lumps of brown sugar remain.
Scrap down the sides of the bowl.
Add the egg...
...and 1 teaspoon of vanilla extract.
Beat using medium-high speed until the ingredients are incorporated, about 30 seconds.
Scrape in the melted, but cooled, milk chocolate.
Mix until combined, scraping down the bowl as necessary.
Add the flour mixture...
...and stir using low speed just until combined.
Next, add in the "goodies": the chopped chocolate, chopped pecans, and 3/4 cup of old-fashioned oats.
Stir on low just until combined.
Line a sheet pan with parchment. Roll the dough into 2-tablespoon-sized balls and place about 2 inches apart on the parchment.
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.
~ Note: If I'm just making these for my husband and I, I do a single batch and freeze or refrigerate the remaining dough. Be sure to wrap the dough tightly so that it does not dry out. Bring the dough back up to room temperature before baking. ~
Chocolate Oatmeal Cookies
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 chopped
6 ounces (about 1 cup) coarsely chopped bittersweet chocolate
- Preheat oven to 350° F.
- 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.
- Put the butter and light brown sugar into the bowl of an electric mixer. Beat together using medium-high speed until thoroughly combined, about 2 minutes.
- 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.
- 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.
- Roll dough into 2-tablespoon-sized balls. Place 2 inches apart on a parchment-lined sheet pan.
- 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.
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
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