Sexy Chocolate Chip Cookies
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
12 cookies
- Serves:
- 12
ingredients
- 4 ounces unsalted butter, softened
- 1⁄3 cup light brown sugar
- 1⁄3 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 18 tablespoons all-purpose flour (1 cup plus 2 T)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup rolled oats, Toasted
- 6 ounces semisweet chocolate chunks
- 2 ounces milk chocolate pieces
- 1 cup pecans, toasted
directions
- Toast pecans: Spread pecans in shallow pan and toast at 350 degrees until fragrant and lightly toasted, about 10 minutes.
- Toast oatmeal: Spread oatmeal in shallow pan and toast at 350 degrees, just until oatmeal begins to change color, 5-10 minutes; watch closely. Let pecans and oatmeal completely cool.
- Turn oven to 325 degrees. Cream butter and both sugars until very light and fluffy. Add egg and vanilla and beat until smooth.
- In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture *by hand* just until incorporated; do not overmix. Lightly fold in both chocolates and pecans, if using.
- Use cookie scoop, place onto parchment-lined cookie sheets and press down with back of spoon to lightly flatten.
- Bake at 325x for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.)
- Remove from baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small cookies.
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