Crispy Oatmeal Cookies with Pecans and Chocolate
These delicious oatmeal cookies have a crispy edge, a soft center, and a little bit of chew in between. They are loaded with chopped pecans, dark chocolate chunks and milk chocolate chips.
Ingredients
- 130 grams old-fashioned oats (1-1/2 cups)
- 128 grams all-purpose flour (1 cup)
- 3 grams baking soda (1/2 teaspoon)
- 3 grams baking powder (1/2 teaspoon)
- 3 grams fine sea salt (1/2 teaspoon)
- 154 grams unsalted butter (11 tablespoons), at room temperature
- 100 grams light or dark brown sugar (1/2 cup packed)
- 100 grams granulated sugar (1/2 cup)
- 50 grams egg (1 large)
- 15 grams whole milk (1 tablespoon)
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 100 grams roughly chopped pecans (1 cup)
- 160 grams dark chocolate chips or chunks (1 cup)
Instructions
- Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
- Add old-fashioned oats, all-purpose flour, baking soda, baking powder, and fine sea salt to small bowl. Whisk to combine. Set aside.
- Add unsalted butter, light brown sugar, and granulated sugar to stand mixer. Beat on medium for 2 minutes, or until light and fluffy.
- Add egg, whole milk, and vanilla bean paste to sugar mixture. Beat on low until fully incorporated.
- Remove bowl from stand mixture. Fold in oats mixture, pecans and chocolate. Do not over mix.
- Scoop and drop cookie dough on prepared cookie sheets using a 2-ounce cookie scoop or 1/2-cup measuring cup. Do not press down cookies.
- Bake 14 to 16 minutes. Cookies should be golden along the edges and set in the center.
- Remove cookie sheet from oven and place on wire racks to cool for several minutes. Remove cookies from cookie sheets to cool completely.
- Store in an airtight container at room temperature for up to 3 days.