Chocolate Chip Oatmeal Cookies
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.
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
- 2 extra-large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1-¾ cups flour divided
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 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 very creamy about 1 to 2 minutes.
- Add both sugars, blending in on medium speed, until light and fluffy, about 1 to 2 minutes.
- On medium-low speed add the eggs one at a time, blending well after adding each one.
- Stir in the vanilla and almond extracts on medium speed.
- In a separate bowl whisk together the flour, kosher salt, soda, spices and oats.
- Reserve 2 tablespoons of the flour. In a separate bowl whisk together the remaining flour with the kosher salt, baking soda, spices and oats.
- Using low speed add the dry ingredients to the butter mixture, about ½ cup at a time, blending just until the flour disappears.
- 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.
- Chill the dough for at least one hour or overnight.
- When you're ready to bake, use 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!
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.