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Chocolate Oatmeal Cookies

Soft and chewy with a touch of chocolate in triplicate followed by a delightful crunch from toasted pecans. This is not your ordinary oatmeal cookie!
Cook Time 10 minutes
Course Dessert
Servings 5 dozen

Equipment

  • Electric mixer
  • Large baking sheets, lined with Silpat liners or parchment paper

Ingredients
  

  • 1 cup butter, room temperature
  • 1-½ cups sugar
  • 2 extra-large eggs, room temperature
  • 1-½ cups flour
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 3 tablespoons cocoa powder
  • ¼ cup chopped bittersweet chocolate
  • 1-¼ cup semi-sweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup toasted chopped pecans

Instructions
 

  • Preheat the oven to 350-degrees. In a large mixing bowl beat the butter on medium speed until creamy, about 1 to 2 minutes.
  • Add the sugar and continue beating for another 2 minutes until the butter and sugar are blended and fluffy.
  • Drop in the eggs one at a time, mixing for about 30 seconds after each to blend into the butter and sugar.
  • In a small bowl whisk together the flour, baking soda, kosher salt, cinnamon, cocoa powder, and the chopped bittersweet chocolate.
  • Add the flour and chocolate mixture to the butter and sugar, mixing in on low speed until blended together, about 1 to 2 minutes. Scrape the dough down on the sides and bottom of the bowl.
  • Stir in the vanilla extract, blending on low for another minute.
  • Stir in the oats, pecans, and chocolate chips on low speed to combine evenly into the dough.
  • Drop rounds of cookie dough – about 1” each – onto a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between cookies.
  • Bake in a 350-degree oven for 8 to 10 minutes until the cookies are set but still soft in the middle. Cool on the pans for about 3 to 4 minutes then transfer to a wire rack to cool completely.

Notes

You can also freeze the cookie dough for baking later. Just place the rounds of dough on a parchment lined rimmed baking sheet. Place in your freezer for about an hour to firm up then drop the balls of cookie dough in a freezer bag and pop back into your freezer.
When you’re ready for a cookie or two, pop them in the oven straight from the freezer and bake in a 350-degree oven, for about 8 to 10 minutes.