Have been craving for a good cookie for a while and this is it! The oatmeal makes it chewy, the pecan nuts add some crunch and the dark chocolate simply has to be to make up for everything else. Scaled down and slightly adapted from Smitten Kitchen, this recipe produces better results after chilling the cookie dough for at least half an hour before baking. This important step prevents your cookies from spreading into a puddle under the oven heat, hence preserving their delicate cookie structure.
OATMEAL, PECAN & CHOCOLATE COOKIES
100g unsalted butter, at room temperature
3/8 cup white granulated sugar
4 tbs light muscovado sugar
2 tbs dark muscovado sugar
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 egg, room temperature
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 cup quick-cooking oats
1 cup chopped pecan nuts
1/2 tsp freshly grated orange zest
100g dark chocolate, chopped
Preheat oven to 350°F. Line a large cookie sheet with parchment paper or a silicon mat, if you have one.
Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla.
Beat until well mixed, about three minutes. Stir in egg. Sift together flour and baking soda in a separate bowl.
Add the flour mixture to butter with mixer on low speed. Stir in oats, pecan nuts, orange zest, and chocolate.
Drop the dough, by the tablespoon, onto prepared cookie sheet and bake for 10 to 12 minutes or until golden.
Remove from the oven and cool on a rack. Store at room temperature in a cookie jar. Makes 15 large cookies.
One Happy Cookie!