A delightfully chewy cookie, this is one that explodes with a symphony of flavors! The depth of dark brown sugar mingles with chunks of bittersweet chocolate, scoops of oatmeal and crisp toasted pecans all highlighted with a surprising layer of spice from nutmeg, cinnamon and cloves.
While acting as a Mom (and a Room Mother during Emily’s school years), as a caterer plus time spent 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 really creates something quite nice. 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 similar ingredients in this recipe also found in a traditional oatmeal cookie, oats with tossed with cinnamon for a hint of warmth and spice. By using a little less flour plus adding cloves, nutmeg and cinnamon, you create a thin, chewy delicacy that leaves you wanting just one more!
Some quick notes – I use dark or bittersweet chocolate chips, if you prefer semisweet by all means, use them. Always toast nuts before cooking with them to bring out their flavor and crunch. It’s simple – spread the nuts out in a single layer on a rimmed sheet pan and toast at 350 degrees for 8 to 10 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 and it’s all I use for cooking.
A simple cookie with no shortage on flavor!
Chocolate Chip Oatmeal Cookies
1 cup unsalted butter, room temperature
¾ cup sugar
1 cup dark brown sugar, packed when measuring
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
½ teaspoon almond extract
2 extra large eggs, room temperature
1-3/4 cups all-purpose flour, divided
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¾ cup extra-thick rolled oats, such as Bob’s Red Mill (not quick cooking oats)
2 cups chopped toasted pecans
2 cups bittersweet chocolate chips
Preheat the oven to 350-degrees. Cream the butter on medium speed until light and fluffy, about 1 to 2 minutes. Add both sugars along with the kosher salt, vanilla and almond extracts, blending in on medium speed.
On medium-low speed add the eggs one at a time, blending well after adding each one.
In a separate bowl whisk together 1-1/2 cups plus 2 tablespoons of the flour, baking soda, cinnamon, nutmeg, cloves and the oats. Using low speed, stir in the flour and oats into the butter mixture adding about ½ cup at a time.
Toss the remaining 2 tablespoons of flour with the chocolate chips and the toasted pecans then blend in on low until just mixed evenly into the cookie dough.
Using a small ice cream scoop or a teaspoon, form dough into 1” balls and place on a baking sheet lined with a Silpat liner or with parchment paper. Leave about 3” of room between each for the cookies to spread.
Bake about 10 to 11 minutes or until lightly golden in color. Allow to cool slightly on the pan then move to a wire rack to cool completely.
Like most cookie dough, this freezes well. To freeze extra dough, shape into the 1” balls and place on a 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!
Makes about 5 dozen cookies.
Chocolate Chip Oatmeal Cookies
Equipment
- baking sheets
- silpat liners or parchment paper
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup sugar
- 1 cup dark brown sugar packed when measuring
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 2 extra-large eggs room temperature
- 1-¾ cups flour divided
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cloves
- ¾ cup extra-thick rolled oats such as Bob's Red Mill, not quick cooking oats
- 2 cups chopped toasted pecans
- 2 cups bittersweet chocolate chips
Instructions
- Preheat the oven to 350-degrees. Cream the butter on medium speed until light and fluffy, about 1 to 2 minutes.
- Add both sugars along with the kosher salt, vanilla and almond extracts, blending in on medium speed.
- On medium-low speed add the eggs one at a time, blending well after adding each one.
- In a separate bowl whisk together 1-1/2 cups plus 2 tablespoons of the flour, baking soda, cinnamon, nutmeg, cloves and the oats. Using low speed, stir in the flour and oats into the butter mixture adding about ½cup at a time.
- Toss the remaining 2 tablespoons of flour with the chocolate chips and the toasted pecans then blend in on low speed just until mixed evenly into the cookie dough.
- Using a small ice cream scoop or a teaspoon, form dough into 1” balls and place on a baking sheet lined with a Silpat liner or with parchment paper. Leave about 3” of room between each for the cookies to spread.
- Bake about 10 to 11 minutes or until lightly golden in color. Allow to cool slightly on the pan then move to a wire rack to cool completely.
- Like most cookie dough, this freezes well. To freeze extra dough, shape into the 1” balls and place on a 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!
