Recipes

Thursday, December 2, 2010

Oatmeal Pecan Chocolate Chip Cookies

I’ve been on a pecan kick lately.  I’ve always like the nut, but recently I’ve found a new love for the buttery pecan.  I’ve been adding them to oatmeal, yogurt, granola…and now cookies!

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I had it in my mind about making a gooey chewy cookie that resembled the flavor or pecan pie. 

I wanted to use dark brown sugar, and brown rice syrup to try to get the cookies “gooey”. 

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Then I opted for an oatmeal base for some added chew and to up the nutritional value.

Then there was the chocolate chip debate…well I wouldn't really cal it a debate, I mean how could they NOT be good with chocolate chips!?

While they didn’t come out exactly like the image in my mind, they are still one of the best cookies I think I’ve ever made!  Seriously I’m glad I ate the last one last night because these are ADICTING!

They are soft, and have a good chew from the oatmeal, and I slightly undercooked as I prefer most cookies that way!

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Oatmeal Pecan Chocolate Chip Cookies:

Preheat oven to 375

  • 2.5 cups Quick Cooking Oats
  • 1 cup White Whole Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp salt
  • 5 T unsalted butter
  • 1/3 cup canola oil
  • 1 cup dark brown sugar, packed
  • 1/3 cup brown rice syrup
  • 2T maple syrup
  • 2 eggs
  • 1 cup chopped toasted pecans
  • 2/3 cup chocolate chips (I used half milk choc. chips, and half semi-sweet)

In a mixing bowl, combine dry ingredients: flours, oats, baking soda, and salt.

In the bowl of a mixer with paddle attachment cream butter with brown sugar.

With mixer on low, add oil, brown rice syrup, and maple syrup.

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Add eggs one at a time, mixing between each. 

Mix until smooth, and then slowly add dry ingredients until combined.  Then add nuts and chocolate chips.  Add more chocolate chips if you want, I like to taste the batter in my cookies so I don’t like every bite with chocolate.

Milk chips…
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Semisweet :) IMG_6559

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Be sure to taste test the batter for quality control…I mean how else are you going to know.  My feeling is that if the batter is delicious, you’re in the clear (well unless you burn them…but that’s your own fault ;)

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Spoon onto a baking sheet lined with a sil pat or parchment paper. 

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Bake for 8-10 minutes.  Check at 8 minutes!!  I like my cookies to be a bit underdone when I take them out.  They will firm up on the pan while they cool.  Mine looked a bit lighter in color than I was expecting and appeared almost wet in the middle when I took them out, but they come together in another minute out of the oven.  If you’re not into that, keep baking until they look good to you. 

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These are soft and caramely…and dare I say, moist (I hate that word but it fits).

IMG_6569           IMG_6582They are husband and co-worker approved, but most importantly I LOVE them!  I’d like to play around with the batter next time but for now this one is a keeper!     

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13 comments:

  1. These cookies look AWESOME! I love that you just played around with ingredients and put it together!

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  2. B- These cookies look heavenly. Love them!

    Also, did you get a new camera? Love the photos in this post!

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  3. Those look nice and oaty, yum they look awesome.

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  4. I agree... good batter makes a good cookie! Those look fabulous! I love pecans and chocolate together.

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  5. Yayyyy! Homespun baked goods are the best. Oatmeal is my favorite base too. And I think the chocolate chips were VERY necessary

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  6. soft and caramely, yum. love this combo!!

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  7. I've been on a pecan kick too. I love it in savory dishes as well. I agree that the photos are gorgeous. I love how they really tell the story of the recipe.

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  8. These cookies look awesome!!

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  9. I love pecans too, especially during this time of the year!! These cookies look absolutely perfect :)

    Sues

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  10. Your cookies look amazing. Yet another chocolate chip cookie recipe for me to try!

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  11. I like my cookies slightly undercooked too - these look so addicting!

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  12. These cookies are fantastic! I didn't have any rice syrup so I subbed honey. They made for very, very sweet cookies! Also it seemed like the cookies went from underdone to very done very quickly, so watch the clock!

    thanks again for the great recipe!

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  13. I think pecans are my favorite nut. I love the crunch of roasted almonds for a snack but otherwise - pecans all the way :)
    Good job with the recipe, sounds fantastic!!

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