Community Pick
Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies
44
People talking
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.
- Ready In:
- 36mins
- Yields:
- Units:
44
People talking
ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 tablespoons milk
- 2 large eggs
- 3 cups old fashioned oats
- 12 ounces semisweet chocolate, chopped into 1/2 inch chunks
- 1 1⁄3 cups coarsely chopped pecans (5 ounces)
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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RECIPE MADE WITH LOVE BY
@newspapergal
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@newspapergal
Contributor
"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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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.Reply
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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.Reply
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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.Reply
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These make the most yummy cookies/biscuits. Mine weren't really soft, but that's not a problem as in New Zealand our cookies (we call 'em biscuits) tend to be crisp and crunchy. I didn't add the pecans as there is an avowed nut hater in this house but the recipe didn't suffer at all, in fact I think they probably held together a bit better. I used wholegrain rolled oats and 1 & 1/2c brown sugar in total as we aren't super sweet tooths here. I love how you can keep these in the fridge and then just bake as many as you need. (PS, these just got hoovered down at work so fast, I had to put the lid on the tin to keep the guys out of them!).Reply
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Wow !!! What a "keeper" recipe...a dream, of an oatmeal cookie!Reply
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