Prep 20 mins
Cook 16 mins
Amazingly soft, delicious cookies! When I made this, I used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003.
- 473.18 ml all-purpose flour
- 2.46 ml salt
- 4.92 ml baking powder
- 4.92 ml baking soda
- 236.59 ml unsalted butter, room temperature
- 236.59 ml packed light-brown sugar
- 236.59 ml granulated sugar
- 14.79 ml pure vanilla extract
- 44.37 ml milk
- 2 large eggs
- 709.77 ml old fashioned oats
- 340.19 g semisweet chocolate, chopped into 1/2 inch chunks
- 314.66 ml coarsely chopped pecans (5 ounces)
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
- Add vanilla, milk, and eggs; mix well.
- Add reserved dry ingredients, and beat until just combined.
- Remove bowl from mixer, and fold in oats, chocolate, and pecans.
- Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350°.
- Line two baking sheets with parchment paper, and set aside.
- Remove dough from refrigerator.
- Using an ice-cream scoop, shape into 2-inch-diameter balls.
- Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
- Bake until golden, but still soft in center, 15 to 16 minutes.
- Remove from oven, and place on a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container up to 2 days.
I've had this one in my cookbook for a while, and finally got around to making them today...WOW! I wish I'd gotten around to it sooner. Not only are these really easy to make, but they taste fabulous! My husband doesn't like the usual chocolate chip cookie, so I wanted to try these on him...if the quantity he ate is any indication, he loved 'em! Thanks for a great recipe!
These were good but I was expecting something wonderful (my fault.) Love Mean Chefs recipes. They are crispy with a soft middle. I do not like the taste of baking powder and could taste it in these. I would make these again but would not use as much baking powder and up the soda.
Used margarine instead of butter and baked right away instead of refrigerating...I couldn't wait! Yum! Gave them away to friends. Everybody loved them.