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Oatmeal-Chocolate Chunk Cookies
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted butter, at room temperature, cut into small pieces
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 lb. coarsely chopped bittersweet chocolate pieces
2 cups quick cooking oats
1 1/2 cups pecans, toasted and chopped
Sift together the flour, baking soda and salt. Set aside.
In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed, soften the butter. Add the brown and granulated sugars, raising the speed to high when the sugar is incorporated and continue to mix until fluffy, scraping down the sides of the bowl and under the beaters as necessary. Lower the speed to medium and add the eggs, one at a time, and the vanilla, again scraping down the sides of the bowl as necessary.
Turn the speed to low, gradually pour in the flour mixture, and beat just until combined. Stop the machine. Add the chocolate, oats and pecans, and again beat just until combined.
Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate until firm, 2 to 3 hours.
Position the rack in the center of the oven and preheat the oven to
350 degrees. Line one or two baking trays with parchment paper.
Remove the dough from the refrigerator and divide it into mounds, about 1 oz. each, about the size of an unshelled walnut.
Roll between the palms of your hands, forming about 65 cookies. Arrange the balls on the prepared trays about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays back to front after 7 minutes to ensure even baking.
Place the trays on racks to cool. After a few minutes, remove the cookies with a wide metal spatula and transfer to the rack to cool completely. If reusing the baking tray, cool slightly before arranging balls of dough on it.
Yields about 5 1/2 dozen cookies.
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Oatmeal-Chocolate Chunk Cookies
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Category: Recipes
Prep Time: Cook Time: Total Time:
Oatmeal-Chocolate Chunk Cookies
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted butter, at room temperature, cut into small pieces
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 lb. coarsely chopped bittersweet chocolate pieces
2 cups quick cooking oats
1 1/2 cups pecans, toasted and chopped
Sift together the flour, baking soda and salt. Set aside.
In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed, soften the butter. Add the brown and granulated sugars, raising the speed to high when the sugar is incorporated and continue to mix until fluffy, scraping down the sides of the bowl and under the beaters as necessary. Lower the speed to medium and add the eggs, one at a time, and the vanilla, again scraping down the sides of the bowl as necessary.
Turn the speed to low, gradually pour in the flour mixture, and beat just until combined. Stop the machine. Add the chocolate, oats and pecans, and again beat just until combined.
Scrape the dough out of the bowl and wrap in plastic wrap. Refrigerate until firm, 2 to 3 hours.
Position the rack in the center of the oven and preheat the oven to
350 degrees. Line one or two baking trays with parchment paper.
Remove the dough from the refrigerator and divide it into mounds, about 1 oz. each, about the size of an unshelled walnut.
Roll between the palms of your hands, forming about 65 cookies. Arrange the balls on the prepared trays about 2 inches apart. Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays back to front after 7 minutes to ensure even baking.
Place the trays on racks to cool. After a few minutes, remove the cookies with a wide metal spatula and transfer to the rack to cool completely. If reusing the baking tray, cool slightly before arranging balls of dough on it.
Yields about 5 1/2 dozen cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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