Crispy Oatmeal Cookies with Pecans and Chocolate Chips

 

We had 18 inches of snow overnight and I was in the mood to bake and craving oatmeal cookies with chocolate chips. My husband prefers thin crispy oatmeal cookies with no chunks. I don't like raisins or cinnamon in cookies--I prefer the buttery caramel of Toll House cookies. This meets all cravings--sweet, crunchy, nutty, buttery--perfect for a cold winter day (or really anytime). I baked off two trays and froze the rest of the dough in a rectangle--now when we're craving cookies, we have our very own slice and bake! This recipe was adapted from Cooks Illustrated.

What you will need

1 cup white whole wheat flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

7 ounces (1 3/4) sticks unsalted butter, room temperature

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

2 cups old fashioned oats

1/2 cup pecans pieces, toasted and cut into small bits (about the size of a chocolate chip)

1 1/2 cups semi-sweet chocolate chips

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