Big and Sturdy Chocolate Chip Cookies

READY IN: 3hrs 50mins




  • Preheat oven to 350 degrees F.
  • Spread pecan pieces over half of a large cookie sheet.
  • Spread oats over other half of cookie sheet.
  • Bake pecans and oats for 8-10 minutes or until aromatic and toasted.
  • Remove from oven and let cool.
  • In a medium bowl, stir (by hand) melted butter, brown sugar and white sugar until smooth.
  • Stir in the egg and vanilla, being careful not to over-beat.
  • Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture.
  • Stir toasted oats and pecans.
  • Stir in chocolate chunks.
  • Using a packed quarter cup measure, shape dough into balls and place on a dish.
  • Refrigerate shaped dough balls for at least 3 hours.
  • Preheat oven to 375 degrees F.
  • Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart on cookie sheet.
  • Bake cookies for 15 minutes, covering loosely with sheet of foil after first 10 minutes to prevent over browning.
  • Remove from baking sheets to cool on wire racks.
  • Let cool completely.