Thursday, February 19, 2015

Yummy Chocolate Chip Pecan Oatmeal Cookies

I regularly get a hankering for chocolate chips cookies.  Very very regularly.  This time my hankering took a different turn... I wanted oatmeal, too.  Weird, as I am often a chocolate chip cookie purist, but I had to go with the craving.  What else was I to do?  So I found a recipe that I thought might just  be what I "needed", and boy was I right!  Whooey, these are some delicious cookies!  I changed the recipe a bit by adding chopped toasted pecans to the batter (if I am going to get crazy with my cookies, I might as well go all the way)!  Holey moley, these are so good I wonder if I will still make my regular chocolate chip cookie recipe as often....?  We'll see!

Here is an awesome trick I tried with this recipe.....  FREEZE cookie balls, then just pop a few in the oven when you start eating dinner to have FRESH BAKED cookies whenever you want them!!!  Oh, heaven...   Why haven't I done this before???

Chocolate Chip Pecan Oatmeal Cookies
adapted a bit from King Arthur Flour
yield depends.... see below

1 cup unsalted butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 TB vanilla extract
2 cups all purpose flour
1 cup old-fashioned oats (quick cooking would work, too)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt (or 3/4 teaspoon regular salt)
2 cups chocolate chips
1 cup chopped toasted pecans

Preheat the oven to 325F and line a cookie sheet with parchment paper.

Beat the butter and sugars together until they are smooth.  Add the egg, egg yolk and vanilla, one at a time, mixing well after each addition.

Whisk the flour, oats, baking powder, baking soda and salt.  Add to the butter mixture and mix until everything is thoroughly incorporated.  Stir in the chocolate chips and pecans.

Decide what size cookies you want.  I used my new 3/4 oz. cookie scoop (1 1/2 TB) and ended up with approximately 36 cookies.  If you use a muffin scoop (1/4 cup) you'll end up with about 20 cookies.  A tablespoon cookie scoop will give you around 50 cookies. 

Scoop the dough onto the parchment covered sheet, leaving about 2 inches between each cookie.  Scoop as many as you want to bake right now onto that sheet.  Bake for 12-15 minutes, until the cookies are a light golden brown and slightly darker on the edges.  Remove from the oven and let them sit on the pan for around 5 minutes, until fully set.  Transfer to racks to cool.

Scoop the remaining batter onto another parchment covered sheet, as close together as you want.  This pan will go into the freezer so the spacing does not matter.  Freeze  until the cookie balls are solid, then remove the pan from the freezer and place all of the cookie balls into a freezer zip-lock bag.  Mark on the bag that you will want to bake these at 325F for around 14-16 minutes (a tad longer because they start from frozen).  When you are ready for more fresh cookies, place some cookie balls onto a parchment covered sheet and bake! 
Printable Recipe

These cookies are finger-licking good!  Yum.  Another benefit of having frozen cookie dough?  You have fewer actual cookies sitting around, so it is harder to act on impulse and eat a cookie.  You have to actually heat the oven and wait, instead of just popping your hand into the cookie jar.  That extra step is SUPER helpful to me and my complete lack of self control when it comes to chocolate chip cookies in the house!

I will be very sad when my freezer bag is empty.  Knowing that there are cookie balls in my freezer is very comforting to me.  All is right with the world.  It's a good thing the ingredients for this cookie are items I always have on hand!

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