Oatmeal Chocolate Chip Cookies
This is the best Oatmeal Chocolate Chip Cookie recipe. Each time I make these, everyone wants the recipe. My family insists that I make them for every occasion.
This is the best Oatmeal Chocolate Chip Cookie recipe. Each time I make these, everyone wants the recipe. My family insists that I make them for every occasion.
- 1 teaspoon salt
- 1 egg
- 1 teaspoon baking soda
- 1/2 cup sugar
- 1 1/2 cups all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 2 sticks unsalted real butter room-temperature
- 3/4 cup light brown sugar packed
- 3 cups old fashioned oats
- 1 1/2 cups pecans coarsly chopped
- 1 1/2 cups semi sweet chocolate chips use more or less depending on your love of chocolate
- Carbohydrate 18.595770308614 g
- Cholesterol 15.4977777777778 mg
- Fat 9.4345517857598 g
- Fiber 1.49491271772614 g
- Protein 1.98140419751576 g
- Saturated Fat 4.23135313504931 g
- Serving Size 1 1 Serving (34g)
- Sodium 18.4174167963352 mg
- Sugar 17.1008575908879 g
- Trans Fat 0.599697229404471 g
- Calories 160 calories
Step-by-step
- In a large mixing bowl, cream softened butter, brown sugar, sugar; add egg and vanilla to mixture and cream together.
- In separate bowl combine flour, baking soda, salt, cinnamon.
- Add flour mixture to creamed mixture gradually.
- Stir in oats, then stir in pecans and chocolate chips.
- Drop by heaping teaspoonfuls onto cookie sheet.
- Bake for 9-10 minutes in pre-heated 375 degree oven.
- ENJOY!
Old-fashioned rolled oats do the heaviest structural work in this dough, absorbing moisture and providing the characteristic chew that quick oats simply cannot replicate. Because oats act like little sponges, using the exact quantity specified prevents the cookies from turning into dry scones.
Achieving the right texture depends entirely on how thoroughly the room-temperature butter and sugars are beaten together at the start. Creaming incorporates microscopic air pockets that expand in the 375 degree oven, working alongside baking soda to give the cookies a slight lift rather than letting them spread into flat discs.
Baking requires close observation because the window between underdone centers and over-baked edges is narrow at nine to ten minutes. Pull the sheets from the oven when the edges turn golden brown while the centers still look slightly soft and glossy under the surface.
Home bakers needing modifications can substitute a 1:1 gluten-free flour blend for the all-purpose wheat flour without altering the structure significantly. Coarsely chopped pecans and semi-sweet chocolate chips distribute evenly when folded in last, ensuring every portion contains balanced inclusions.
