These cookies (or, a variation of these cookies) was the first thing I ever baked for Will. Now, I’m not saying if you make these for a person they’ll want to marry you. But I’m also not not saying that.
While I am all for a plain ol’ chocolate chip cookie, the addition of the oats and pecans in this recipe just make you feel so homey. This is what I imagine someone fills their cookie jar with so they have something as an afternoon snack. This recipe also makes 2 dozen cookies which at the same seems like a lot, but then a day or two later you’re like ‘yikes, those disappeared quickly’. If you’re looking for a regular, delightful cookie then this is the recipe for you.
Baking Tips & FAQs
Please make sure all of your ingredients are the same temperature when baking these cookies! Rule of thumb for most recipes is ingredients need to be the same temperature, but if you’re in a bit of a rush and aren’t sure how to get your cold eggs to room temperature, put them in a bowl of lukewarm water for 5-10 minutes. I also toast the pecans for this recipe, though you don’t have to do that if you don’t want to.
I use a combination of all purpose flour and rye flour in this recipe to give a nutty flavour, but if you don’t have rye flour you can just replace it with more all purpose flour.
You do need to chill the dough in the fridge, as this will stop your cookies from spreading out (though the addition of the oats will keep your cookies a bit thicker versus a normal chocolate chip cookie anyways).
Spiced Oatmeal Chocolate Chip Cookies
Ingredients
Spiced Oatmeal Chocolate Chip Cookies
- 160 grams flour
- 80 grams rye flour
- 184 grams oats
- 227 grams unsalted butter, room temperature
- 2 eggs
- 200 grams light brown sugar
- 200 grams granulated sugar
- 80 grams pecans
- ¾ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 270 grams chocolate chips
Instructions
- Preheat oven to 350°F/175°C
- Place your pecans on a baking tray and toast for 5-10 minutes, until they darken in colour and there is a nutty smell.
- In the bowl of a stand mixer and using a paddle attachment, beat the butter and sugars together on medium speed until fluffy, about 3-4 minutes. Add the eggs on at a time, beating well after each one. Add the vanilla and beat for 7-8 minutes.
- In a medium bowl, whisk together flours, oats, baking powder, baking soda, spices and salt. With the mixer on low, gradually add the flour mixture to the butter mixture, beating until just combined. Add the chocolate and pecans and fold in using a silicone spatula.
- Line a baking tray with parchment paper and using an ice cream scoop or a tablespoon, scoop out 1 tablespoon per cookie and then roll into balls. Refrigerate for 1 hour.
- Preheat oven to 350°F175°C. Line 2 baking trays with paper. Take out cookie dough and place 2 inches apart on trays.
- Bake for 12-15 minutes until cookies are golden brown and slightly soft in the centre.
Nicole
So simple to whip up quick. Tasty and wholesome cookies. Need to get a nice jar and keep a supply of these in my kitchen for coffee breaks.