While being a Mom, serving as a Room Mother during Emily’s school years, working as a caterer or my time producing food products, I’ve made dozens and dozens of cookies. I could quickly name my favorites and this is certainly one of them. Chocolate chip cookies and oatmeal cookies have both been around for decades and the blending of these two create something quite delightful. There are many versions of this combination but this one is particularly wonderful.
The foundation of this cookie certainly resembles a classic chocolate chip cookie recipe with a blend of butter, both brown and granulated sugar, chocolate chips and toasted pecans. There are ingredients in this recipe which you would also find in a traditional oatmeal cookie, including oats tossed with cinnamon for a hint of warmth and spice. By using less flour plus adding cloves and nutmeg along with the cinnamon, all come together and create a thin, chewy delicacy that leaves you wanting just one more!
I first found this recipe in Southern Memories, a cookbook published in 1993 and written by Nathalie Dupree, a gifted Southern cook and author. I have a number of her books, all are wonderful. These cookies stay chewy and moist for days, making them great for gifts or when you need to prepare treats in advance.
Some quick tips:
- I use dark or bittersweet chocolate chips, if you prefer semisweet by all means, use them.
- I always toast nuts before cooking with them to bring out their flavor. It’s a simple process. Spread the nuts out in a single layer on a rimmed sheet pan and toast at 350 degrees for 8 minutes. You can toast a batch in advance and keep them in the freezer until you need them.
- Use high quality pure vanilla extract and almond extract. My favorite is Nielsen-Massey for the pure flavor and consistency. Don’t skimp on key ingredients!
- Kosher salt is much less bitter than table salt; it’s all I use for cooking.
Chocolate Chip Oatmeal Cookies
1 cup unsalted butter, room temperature
¾ cup sugar
1 cup (firmly packed) dark brown sugar
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
½ teaspoon almond extract
2 extra large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
¾ cup oats (not quick cooking)
2 cups chopped toasted pecans
2 cups dark or bittersweet chocolate chips
Start by creaming the butter until smooth and light in texture, and then add sugars, the kosher salt, the vanilla and almond extract blending well into the butter.
On medium-low speed add the eggs one at a time, blending well after adding each one.
In a medium bowl whisk together the flour, soda, spices and the oats.
Slowly, using low speed add the dry ingredients to the butter mixture, about ½ cup at a time. Add the chocolate chips and the toasted pecans; blend on low until just combined together.
Using a small ice cream scoop (about 1” diameter) or a teaspoon, form dough into 1” balls and place on a Silpat or parchment lined baking sheet.
Leave enough room between each, the cookies will spread.
Bake about 10 minutes or until golden in color. Allow to cool slightly on the pan before moving to a wire rack to cool completely.
If you choose not to bake all the cookies, you can freeze the extra dough. Shape into the 1” balls and place on a rimmed baking sheet. Freeze for about an hour then drop the formed cookie dough into freezer bags. When you’re ready to bake, simply remove from the freezer and pop in the oven for about 11-12 minutes or until golden. No need to thaw first!