06 May 2014

Foodie Tuesday | Oatmeal Chocolate Chip Cookies

Best. Cookies. EVER.

Preparation: 20 minutes | Cooking Time: 12 minutes | Makes: roughly 36 cookies
  • 1 cup salted butter, melted (liquefied)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 tsp. pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt (if using unsalted butter, increase salt to 1/2 tsp.)
  • 3 cups quick-cooking oats
  • 1 1/4 cups semi-sweet chocolate chips
  • 1 cup chopped pecans
Cooking Directions:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
  3. In a separate bowl, combine flour, baking soda, salt, cinnamon and nutmeg. Make a well in the centre of the flour mixture and fold in sugar mixture until just blended.
  4. Mix in the oats, pecans and chocolate chips.
    You want to avoid over-stirring, because then your cookies will be flat, but you will have to stir a significant amount. You are your own best judge. You will look at all those oats and say to yourself, There is no way those oats are going to get absorbed into that mix. But they will; take my word for it. You just need a few minutes of intense dedication, and biceps like Jean-Claude Van Damme's. No biggie.
  5. Lightly spray cookie sheets with cooking spray, then drop evenly spaced (table)spoonfuls of dough onto the sheets.
  6. Bake for 12 minutes, then remove from oven (they will not look cooked and you will probably say - out loud, if you're me - "These don't looked cooked!" but don't worry, they are.) Allow to cool 5 minutes before transferring to cooling racks.
Here is a pre-baked photo, so you can get an idea of how big the dough balls should be.

Use this is as a general guideline. If you want to make your cookies larger or smaller, feel free to do so. Just watch them while cooking and experiment with baking times (one gigantor cookie will not require the same cooking time as 12 small ones. Obviously.)

Also, allergies are top of mind for many these days so if that's a consideration for you, these cookies are just as good without the pecans. Or, if you just hate pecans, consider replacing them with walnuts, hazelnuts or whatever nut you prefer.

I have no idea if these cookies are freezer friendly because honestly, they don't hang around long enough for us to find out. If you've got the self-control to put them aside, you'll have to let me know!