These cookies were requested by my husband. Poor guy doesn't always get what he asks for. The majority of the time I'm thinking about you all and wondering what recipe you want to see next or keeping in mind what holiday is approaching and the recipes you're going to be in need of. So when he has a particular craving he wants satisfied, I often say "sure I'll make it" and am guilty of forgetting about it later. It's time I dust off his list of recipe requests and surprise him with a few treats this week!
My husband's sweet tooth has been most neglected. Due to my very busy wedding filled Spring I've been taking a bit of a break from desserts. They're more time consuming to blog and so as a result, have been making infrequent appearances. So when I was thinking about what recipes to make him, these Oatmeal Chocolate Chip Cookies were on the top of the list.
I'm not sure where his craving came from, but recently he came home and said, "I have a request, can you make Oatmeal Chocolate Chip Cookies?" My answer as usual was yes, but he wasn't convinced he'd ever see them. To his surprise, while he mowed our lawn Saturday morning I had a fresh batch of cookies waiting for him in the kitchen.
I don't mean to brag, but these cookies were pretty darn amazing. Deliciously buttery and perfectly flavored, these cookies were devoured all weekend long. Half way through baking and a few cookies deep, my husband took a moment in between bites to mentioned he had oatmeal chocolate chip cookies once that were sweet on the top. I thought it was a great concept to experiment with so I tried sprinkling a little brown sugar with about 5 minutes left to bake. Wow! Adding something as subtle as a sprinkling of brown sugar sent these cookies over the top. It was the perfect finishing touch!
While the flavor was delicious, I think consistency in a cookie is most important. I look for thick and voluminous cookies that have a chewy bite to them. I have to say, these were perfectly chewy with a subtle crunch along the perimeter.
Cookies are always great out of the oven, but I think the true test to determine whether you have a great chewy cookie is to taste them a day or two later. If they haven't hardened and remain moist and chewy, you've got a great cookie on your hands. I'm pleased to say this recipe has continued to be deliciously chewy from day 1 to day 3- officially labeling these cookies a great success!
Hope you and your family enjoy them as much as my husband did!
Begin with combining your softened butter and brown sugar in the bowl of an electric mixer:
Using the paddle attachment, mix on medium/high speed for 30 seconds until your mixture is smooth and creamy:
Add your egg and vanilla extract:
And beat on medium/high until mixed:
Then add your flour, baking soda, salt, and oatmeal:
Mix on medium speed until just combined. You don't want to over mix your dough and break down your oatmeal:
Meanwhile, roughly chop your pecans:
Add your pecans and chocolate chips to your cookie dough:
And mix with a large spoon until your ingredients are evenly incorporated:
Then cover with plastic wrap, preheat your oven to 350 degrees, and put your dough in the freezer for 20 minutes to quickly refrigerate:
Roll 2 tablespoons of dough into a ball:
Place it on a buttered cookie sheet, leaving about 1 1/2 inches in between each:
And bake for 12-14 minutes. During the last 5 minutes of your baking time, sprinkle the tops of your cookies with additional brown sugar and allow your cookies to finish baking until golden:
Transfer to a wire rack to cool:
Serve and enjoy!
Oatmeal Chocolate Chip Cookies
Makes: 28 cookies
Prep Time: 20 minutes
Bake Time: 12-14 minutes
2 sticks butter, softened (1 cup)
1 1/2 cups packed brown sugar (plus more for sprinkling)
1 teaspoon vanilla
2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups semisweet chocolate chips
1 cup pecans, chopped (optional)
Begin with combining your softened butter and brown sugar in the bowl of an electric mixer. Using the paddle attachment, mix on medium/high speed for 30 seconds until your mixture is smooth and creamy. Add your egg and vanilla extract and beat on medium/high until mixed. Then add your flour, baking soda, salt, and oatmeal and mix on medium speed until just combined. You don't want to over mix your dough and break down your oatmeal. Add your pecans and chocolate chips and mix by hand with a large spoon until your ingredients are evenly incorporated.
Cover your bowl with plastic wrap and freeze the dough for 20 minutes to quickly refrigerate. Once your dough is chilled, roll your dough into 2 tablespoon sized balls of dough and place them on a buttered cookie sheet, leaving about 1 1/2 inches in between each. Bake at 350 degrees for 12-14 minutes. During the last 5 minutes of your baking time, sprinkle the tops of your cookies with additional brown sugar and allow your cookies to finish baking until golden. In between batches, transfer your remaining cookie dough in the freezer to keep it cool while your cookies bake. Transfer your cookies to a wire rack to cool. Serve and enjoy!