Let me tell you how many times I had to test this recipe before I got it right. Twice. I know that doesn’t sound like a lot, but it was. Especially when you had several batches of not-quite-right cookies and then had to figure out something to do with them. Some of them I anonymously left in the break room at work, some of them I tossed right into the trash, some of them I force fed to Chris… Poor Chris.
I don’t consider myself a baker, but these hit the spot. I mean, they were really good. What was my inspiration, you ask? Well I’ll tell you. There are a lot of perks working in marketing, usually gifts from vendors hoping to do business with us. I’ve received things like cakes, and cookies and fruit baskets. One guy even sent me a lunch box. Yes, you read that right. A lunch box. Anyway, there’s NOTHING worse than having to choose between the oatmeal cookie (trying to be health conscious, of course. Because oats are good for you, right?) and the chocolate chip cookie. Sometimes I just need a little chocolate, ok? So I decided to create a cookie that had both, because I can’t be the only person that’s constantly faced with this conundrum, right?
These cookies are gooey and chocolate-y (that’s a word, right?) and make for a really excellent afternoon snack. Or breakfast. Or dinner. I’m not here to judge. (But seriously, one time Chris and I really did eat cookies and milk for dinner and it was terrible. We felt so ashamed.)
Also I want to talk about one more thing when it comes to baking cookies. Have you ever been looking for a cookie recipe and the recipe says “makes 12 cookies” and you’re like “that’s perfect! That’s exactly how many cookies I need” then you’re scooping all dough out onto the cookie sheet and you’re like “whoa, someone doesn’t know how to count”? Well this recipe makes 15 cookies. Exactly. I just thought you might like to know.
- ½ cup butter - softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1½ cups old fashion oats
- ⅓ cup semi-sweet chocolate chips
- ⅓ cup chopped pecans
- Preheat oven to 375 degrees
- In a large mixing bowl cream the butter and sugar together. Beat in the egg then add the vanilla
- In a separate mixing bowl mix together the flour, baking soda, salt and cinnamon
- Pour flour mixture into sugar/butter mixture and combine. Add oats, combine. Fold in chocolate chips and pecans
- Scoop a heaping tablespoon of dough onto a non-stick cookie sheet and bake 8-10 minutes. Allow to cool a few minutes before shoveling into your mouth.