Aka, the cure for a bad day! These wholesome tasting Oatmeal Pecan Chocolate Chip Cookies are chewy on the inside and crispy on the outside and packed with huge chocolate chips, yummy toasted pecans and oats. They’re hearty, spiced and full of melty chocolatey goodness, and the jumbo oats add a great texture and chew.
We ate these cookies (oh so many of them!) while on honeymoon in beautiful Mystic, Connecticut. The hostess at our lovely B&B, The Mermaid Inn makes a batch of them every afternoon for her grateful guests! When we first got there they were melty and warm from the oven, and I ate five (FIVE!) that afternoon! They are just that good.
One of the things that I noticed when baking with the chocolate chips that I brought back from the US (ghiradelli and nestle) is how much bigger they were than ones we can get in the UK! This is why I normally much prefer cutting up plain chocolate into chunks for cookies, since the chunks are much bigger than chocolate chips!
- 230g / 2 sticks unsalted butter
- 100g / 1/2 cup golden caster sugar
- 190g / 1 cup light brown sugar
- 2 large eggs
- 1 tbsp vanilla bean paste
- 320g / 2 cups plain flour
- 300g / 3 cups jumbo oats
- 90g / 1 cup chopped toasted pecans
- 200g / 1 heaped cup chocolate chips or chunks
- large pinch salt
- It's cookie time!
- First, preheat your oven to gas mark 4/190C/350F and prepare a large mixing bowl and get your ingredients ready. Prepare three large cookie sheets with parchment paper or non stick baking mat.
- If needed, heat your butter in the microwave until it's very soft and then mix vigorously with the two sugars (either by hand or in a stand mixer works!). Add the vanilla bean paste and two eggs, mix well and scrape down the bowl. Next, mix in all of your dry ingredients, flour, oats, pecans and chocolate chips, plus the salt.
- Ready to bake! If you have one, use a large cookie scoop to scoop balls of dough onto the baking trays. These cookies don't spread too far, so they just need to be about an inch and a half apart.
- Bake for 10-12 minutes or until starting to turn golden. They will still seem soft and squishy, but let them cool and they'll harden right up.