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Oatmeal Chocolate Chip Pecan Cookies

June 22, 2011

oatmeal chocolate chip pecan cookies on a plate

Some people are searching for the perfect mate, others for the perfect job, and those living in big cities are usually on the prowl for the perfect apartment at the perfect price. I, however, am looking for the perfect cookie. I have been known to drive several hours out of my way if I hear of a bakery with a potentially perfect cookie, that is the level of my obsession. Luckily, I have a partner that doesn’t mind joining my quest. Today, we bring you a cookie we designed as part of our crusade to bake the ever elusive perfect cookie – a delicious oatmeal chocolate chip cookie with toasted pecans. I hope for some of you, this is your perfect cookie. It’s chocked full of nuts and chocolate, crispy on the outside edges and chewy on the inside. It’s delicious and decadent but alas, being the perfectionists we are, we are not yet satisfied and will have to continue baking. This may be a life long journey…

oatmeal chocolate chip pecan cookie batteroatmeal chocolate chip pecan cookies before baking

Oatmeal Chocolate Chip Pecan Cookies

Raisins or other dried fruit may be added here with good result, when adding your chocolate chips and pecans.

Makes two dozen cookies


8 tbs butter, divided

3/4 cup sugar

1 cup brown sugar, packed

1 tsp salt

1.5 tsp vanilla extract

2 large eggs

1.5 cups flour

1 tsp baking powder

1.5 tsp cinnamon

1 cup quick cook oats

1.5 cups chopped pecans, toasted

8 ounces chocolate chips


Preheat your oven to 350 degrees and place a rack in the middle. Line your cookie sheets with parchment.

Heat four tablespoons of your butter in a skillet over medium heat. Cook, swirling constantly, until the butter browns (it will literally turn brown and will smell toasty when done), then remove from heat and pour into a glass bowl containing the rest of your butter. Stir the butter until it is all melted, then stir in the sugars, salt and vanilla. When the sugars are incorporated, add the eggs and stir until the mixture is smooth – about 30 seconds. Allow the mixture to rest for a few minutes, then stir again for 30 seconds. Repeat three times.

In a separate bowl combine your flour, baking powder and cinnamon, whisking until combined. Once you have stirred and rested your butter-sugar mixture three times, sprinkle half of the flour mixture in, stirring to just combine. Repeat with the other half. Finally, fold in your chocolate chips, toasted pecans and oats.

Form into balls slightly larger than golf balls and place on your prepared cookie sheets. I’ve found baking times to vary significantly depending on how many sheets I put in my oven at once, how large I make my cookies and which cookie sheets I’m using that day. Usually it takes between 13 and 16 minutes, but I would check often for doneness, as these cookies are not as spectacular with burnt bottoms.

oatmeal chocolate chip pecan cookies on a plate up close

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