Last week I was in the mood to bake cookies. I went rummaging in the cupboards and ran across the container of oatmeal. Perfect! Today’s recipe for Oatmeal Chocolate Chip Pecan cookies is a great one. I love having freshly baked cookies around the house and when I make them I usually double the batch. I bake as many as I want at the moment, and then roll the remaining dough into a log, wrap it in parchment and plastic and freeze it. Then you can have your own homemade slice-and-bake cookies anytime you want!
Oatmeal cookies have always been one of my favorites and one of the healthiest options. Full of oats, chocolate and nuts they are neatly packaged granola.
Like nearly every home cook out there, I usually buy my spices pre-ground. One of my favorite places to buy them in Penzeys.com, an online source where you get excellent quality for a reasonable price. But if you want a real special indulgence, buy whole nutmeg seeds and grate them fresh yourself. They are amazing! One smell and taste and you will throw out your old, musty spices for good.
One of the surprising aspects of these cookies is the amount of vanilla I used in them, but I don’t think it is overwhelming. Try it as written and if you don’t like that much vanilla, cut it back the next time you make them. If you don’t have the paste, don’t worry about it, extract works too. The paste includes the tiny vanilla seeds which burst in your mouth as you are chewing, distributing even more flavor.
If you are looking for a recipe to make with your kids, this is it. They love the cookies and they couldn’t be easier to make. There are no complicated steps and everything except chopping the nuts can be handled by a child, or you can buy those already chopped then they can do everything with supervision!
Another thing that little ones love to help with is the ice cream scoop I use to portion out the dough. I can pan a baking sheet in nothing flat when I use one. Kids love scooping out the dough and squeezing the handle to release it. The scoops make perfectly formed rounds with one flat edge that sits flat on the baking sheet. If you want your cookies to look professionally made, use a scoop!
So gather up your ingredients for these Oatmeal Chocolate Chip Pecan cookies, grab a friend or your children to help, and pop into the kitchen to start creating traditions, one recipe at a time!!!
Substitute a good quality gluten-free flour blend, using 120 grams per cup of flour called for in the recipe.
- 1 cup (2 sticks) butter, at room temperature
- 3/4 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 3 large eggs, well beaten
- 1 tbsp vanilla paste or pure vanilla extract (yes, you really use this much)
- 1-1/2 cups (180 g) gluten-free flour blend or all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3 cups gluten-free old-fashioned rolled oats
- 1 cup chocolate chips
- 1 cup finely chopped pecans (leave out if you can't have tree nuts)
- Preheat oven to 350°F.
- Cream butter and sugars with your standing mixer using the paddle attachment.
- In a separate bowl, whisk together the flour, salt, baking soda and cinnamon. Add the dry ingredients to the butter/sugar mixture and mix well. When thoroughly blended the mixture will clean the sides of the bowl.
- In a separate small bowl, whisk the eggs and vanilla together. Add the egg mixture to the dough and mix until it loosens back to a batter consistency. Then add the oatmeal, chocolate chips, and nuts and combine well.
- Use a spring-loaded ice cream scoop to form into balls on a parchment-lined baking sheet, leaving room between each for spreading. I used a 2-tablespoon size and baked 6 per sheet which worked perfectly.
- Bake about 10 to 12 minutes until golden brown, spinning the tray halfway through for even baking. Pull from the oven and let cool on the baking sheet for about 3 minutes or until firm enough to transfer to cooling racks. Cool completely and store in an airtight container at room temperature.
- Yield: about 3 dozen cookies (depending on size)
Create a New Tradition Today!
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