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Divine Oatmeal Chocolate Chip Cookies with Pecans

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These are, hands down, the best chocolate chip oatmeal cookies that you will ever make!  It’s a big statement, I know, but once you try them, you’ll never go back to your old recipe.  These cookies are almost lacey-thin, crisp, perfectly caramelized, and instantly devoured in our house.  The recipe is based on one from Tartine Bakery in San Francisco, which is truly my sweet, buttery, latte-in-a-bowl, happy place.

These cookies are standard in our house, I like to mix up a double recipe and freeze half for baking later.  In the summer we use them to make ice cream sandwiches!

Divine Oatmeal Chocolate Chip Cookies with Pecans

Certainly, when baking, you want to use the best ingredients possible, and here is no exception!  Hunt for the best possible chocolate “chunks” you can find, preferable semi-sweet or bitter-sweet.  Chocolate chips are made to hold their shape when baking, so I prefer to use “chunks” for a gooier melt, but use what you can find.  You can interchange the nuts however you’d like, walnuts are wonderful, as are chopped up almonds.  Feel free to omit them, if you’d like.

Freezing the dough makes it a breeze to bake off cookies whenever you crave something sweet and chocolatey.  Roll the dough into a log about 3 inches in diameter, then wrap well in plastic or wax paper and put in the freezer for up to 3 months.  Slice into 1/4 inch rounds when ready to bake.

The key to getting the cookies thin and crisp is to flatten the dough into round discs.  Wet your finger tips and press the dough until you can almost see though it, then bake.  The cookies will crisp up as they cool on a wire rack.

Divine Oatmeal Chocolate Chip Cookies
Use the best quality semi-sweet or bitter-sweet chocolate you can find, "chunks" work better than "chips". Use pecans, walnuts or almonds for the nuts, or omit them entirely. This dough freezes really well, roll into a 3inch diameter log and wrap well for the freezer.
  • 2 cups AP flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups old-fashioned rolled oats
  • 1 cup unsalted butter (room temperature)
  • 1½ cups sugar
  • 2 Maple syrup
  • 2 eggs
  • 2 Tbs whole milk
  • 1 Tbs vanilla
  • ½ tsp salt
  • 1 cup pecans
  • 12 oz semi-sweet chocolate chunks
  1. Preheat the oven to 350F
  2. In a bowl mix together flour, oats, baking powder and baking soda.
  3. Using an electric mixer, beat the butter until it becomes light and fluffy, then add in the sugar and continue mixing until creamy and fluffy again.
  4. Slowly add in the maple syrup, continue mixing, then add the eggs one at time, mixing well between.
  5. Add the milk, vanilla and salt and mix until well combined.
  6. Stop the mixer and scrape down the sides.
  7. Turn the mixer back on and slowly add the flour mixture.
  8. Scrap down the sides again and add the chocolate chunks and chopped nuts, mix until just combined.
  9. Line cookie sheets with parchment paper or Silpats and get a small bowl of water to wet your fingers.
  10. Scoop 1 Tbls of dough onto the cookie sheet, wet your finger tips , and press the dough into a thin, flat circle. Continue filling the pan, spacing the cookies about 2 inches apart.
  11. Another option is to roll all the dough into a 3inch log, wrap in plastic wrap, and freeze. Slice frozen cookie rounds ¼ inch thick when ready to bake.
  12. Bake cookies for about 10 minutes, or when the edges are just golden.
  13. Remove from the pan and let cool on a wire rack.
  14. Makes 25-30 cookies.

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