Oatmeal Pecan Chocolate Chunk Cookies
From sunny 16 years ago
- 15 minutes to make
- Serves 24
I got these cookies right off the Martha Stewart web site. They are to die for!! You can also add craisins, raisins or even little chunks of dried fruit.
Ingredients
- 2 cups all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1 cup (2 sticks) unsalted butter, room temperature shopping list
- 1 cup packed light-brown sugar shopping list
- 1 cup granulated sugar shopping list
- 1 tablespoon pure vanilla extract shopping list
- 3 tablespoons milk shopping list
- 2 large eggs shopping list
- 3 cups old-fashioned rolled oats shopping list
- 12 ounces semisweet chocolate, chopped into 1/2 inch chunks shopping list
- 1 1/3 cups coarsely chopped (5 ounces) pecans shopping list
How to make it
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
- Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days
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