Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies

Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies created by newspapergal

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:

ingredients

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
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"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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  1. Dixie from Kansas
    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
  2. JenJenMarie
    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
  3. JenJenMarie
    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
  4. LilKiwiChicken
    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
  5. cocoabrittle
    Wow !!! What a "keeper" recipe...a dream, of an oatmeal cookie!
    Reply
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