Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies
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.
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READY IN: 36mins
YIELD: 22 5inch cookies
UNITS: US
INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1⁄2teaspoon salt
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1
- 1cup packed light-brown sugar
- 1cup granulated sugar
- 1tablespoon pure vanilla extract
- 3tablespoons milk
- 2large eggs
- 3cups old fashioned oats
- 12ounces semisweet chocolate, chopped into 1/2 inch chunks
- 1 1⁄3
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DIRECTIONS
- 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.
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