Description
These Everyday Easy Oatmeal Chocolate Chip Cookies are a perfect blend of soft, chewy textures with a delightful crunch from pecans. Made with a mix of old-fashioned and quick oats, they provide heartiness and fantastic flavor with just the right touch of sweetness from brown sugar and chocolate chips. Ideal for a cozy snack or sharing with friends and family.
Ingredients
Scale
Wet Ingredients
- ½ cup butter (softened)
- ½ cup brown sugar
- â…“ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour (spooned and leveled)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- ½ cup old-fashioned oats
- ½ cup quick oats
- ½ cup roughly chopped pecans
- 1 cup chocolate chips
Instructions
- Cream Butter and Sugars: Beat the softened butter, brown sugar, and granulated sugar in a large mixing bowl with an electric mixer on high speed until the mixture is creamy and smooth, ensuring even blending of the sugars and butter for a tender cookie base.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat just until combined. Avoid overmixing at this stage to prevent the cookies from becoming tough.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients and beat on low speed just until incorporated, keeping the dough tender.
- Fold in Oats, Pecans, and Chocolate Chips: Using a spatula, gently fold in the old-fashioned oats, quick oats, chopped pecans, and chocolate chips. This ensures these ingredients are evenly distributed without overworking the dough or damaging the mixer’s beaters.
- Scoop and Chill Dough: Scoop 2-3 tablespoon portions of cookie dough using a cookie scoop onto a lined baking sheet. It’s fine to place the scoops close together. Chill the dough in the refrigerator for 30-60 minutes to enhance cookie texture and flavor development.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Space the chilled cookie dough balls about 2 inches apart on lined baking sheets. Bake for 12-15 minutes or until the edges are lightly golden but the centers remain soft.
- Cool and Store: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store the cookies in a cookie jar at room temperature for 3-4 days, ensuring they remain fresh and chewy.
Notes
- Do not overmix the dough to keep cookies tender and soft.
- Chilling the dough before baking improves texture and flavor.
- You can substitute pecans with walnuts or almonds if preferred.
- For chewier cookies, slightly underbake and let them finish firming up on the baking sheet.
- Store cookies in an airtight container to maintain freshness longer.
