Oatmeal, Chocolate Chip and Pecan Cookies
Cook Time
10 to 12 minutes
Rating
0 out of 5 stars
(0)
Ingredients
~36 cookies
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 cup light brown sugar, firmly packed
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1 cup quick-cooking oats
- 2 cups chopped pecans
- 2 teaspoons freshly grated orange zest
- 12 ounces semisweet chocolate chips
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Preparation
Step 1
Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat).
Step 2
Using an electric mixer, beat the butter in a bowl until light and fluffy.
Step 3
Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes.
Step 4
Stir in eggs, one at a time.
Step 5
Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl.
Step 6
Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half.
Step 7
Stir in the oats, pecans, orange zest, and chocolate chips.
Step 8
Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden.
Step 9
Remove from the oven and cool the cookies on a rack.
Step 10
Store at room temperature in a cookie jar or other airtight container.
Step 11
Save recipe for the next time?
Chef's notes
Consider personal taste when adjusting orange zest, start with a small amount and add more if needed.
The cookies can be stored in an airtight container to maintain freshness.
