by drbabs
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1 cup white whole wheat flour Ask a question about this ingredient
3/4 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
3/4 teaspoons kosher salt Ask a question about this ingredient
1 3/4 sticks unsalted butter, room temperature Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
1/4 cup light brown sugar Ask a question about this ingredient
1 egg, room temperature Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 1/2 cups old fashioned oats Ask a question about this ingredient
1 cup pecans pieces, toasted and cut into small bits (about the size of a chocolate chip) Ask a question about this ingredient
1 1/2 cup semi-sweet chocolate chips Ask a question about this ingredient
Adjust oven racks to divide oven into thirds and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Ask a question about this stepWhisk flour, baking powder, baking soda, and salt in medium bowl.
Ask a question about this stepBeat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
Ask a question about this stepAdd egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
Ask a question about this stepWith mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats, pecans and chocolate and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Ask a question about this stepScoop dough into balls, each about 1 tablespoon, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 inches apart, 9-12 medium dough balls per sheet. Flatten slightly.
Ask a question about this stepBake until cookies are deep golden brown, 13 to 16 minutes, rotating baking sheets halfway through. Transfer baking sheets to wire rack; cool cookies completely on sheet.
Ask a question about this stepI'm so glad you enjoyed them! It's funny--I haven't made them in a while and I was just thinking about making them again. Thanks for commenting!
Very nice texture with sifted flour with spices and baking soda and salt.
I also added 1 extra tsp. powdered ginger for a little more kick.
Excellent crispyness with right balance of chocolate to oatmeal. Sinful.
Thank you! I'm so excited that you tried my recipe and I'm glad you liked it!
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
These were delicious, and a joy to make. Quick & easy, and the batter was just the right consistency - not too sticky, not too greasy.