Chocolate and Pecan Oat Cookies
delicious and chewy chocolate and pecan oat cookies
If you’re going to try one recipe from my website, make it this one! These cookies are soft, chewy and crisp- all in one, the oats give them an incredible texture and make them enjoyable at any time of day- even breakfast!
What can I say about the combination of chocolate and pecan? It’s a match made in heaven and adding flakey sea salt on top gives these cookies that extra kick! A must try recipe!
Some notes before you begin:
ROOM TEMPERATURE BUTTER
The butter shouldn’t be too soft or hard. The best way to achieve this is by cutting the butter into smaller cubes and letting it sit at room temperature for around 20 minutes before using it.
SUBSTITUTES
Butter: You can easily make these cookies Vegan by using vegan butter instead of regular butter.
Milk: You can use any milk of your choice for these cookies. I used non-dairy almond milk as it helps to give these cookies a nutty flavour.
REFRIGERATING THE DOUGH
Refrigerating the cookie dough prevents the cookies from spreading too much when baking. I’d recommend refrigerating the cookie dough balls for at least 30 minutes to 1 hour hour before baking. You can also leave the dough in the fridge overnight, or freeze it.
One of the best things about freezing your cookie dough balls is that you can make them at a later date and they still taste completely fresh! To store cookie dough balls in the freezer, all you have to do is put them into a zip lock bag. Take out as many cookie dough balls as you want to bake in one go and leave the rest in the freezer to bake later.
Chocolate and Pecan Oat Cookies
Ingredients
Instructions
- Line a baking tray with greaseproof baking/parchment paper.
- Chop the chocolate into small-medium sized chunks and put aside.
- In a large bowl, cream the butter and sugars together until you get a pale fluffy texture.
- Add the vanilla extract and milk to the butter and sugar mixture. Mix until combined.
- Slowly add the flour, oats, salt, baking soda and baking powder to the wet mixture and mix until just combined.
- Add in chocolate chunks. Break the pecans into small pieces and add to dough. Mix until combined.
- Using an ice cream scoop, scoop balls of the cookie dough onto your tray. You could also use your hands, but a scoop helps to make more evenly sized balls. Ensure that the cookie dough balls do not touch or they will stick to one another.
- Chill cookie dough balls in the fridge for 30 minutes to an hour.
- Preheat the oven to 180°C/350-360°F. Place the cookie dough balls on your lined baking tray spacing them out at least 2 inches apart so that they don't stick to one another.
- Bake the cookies for about 10-12 minutes. They should be golden brown around the edges and soft at the centre when done. Sprinkle sea salt onto the cookies whilst they are still warm. Allow them to cool for 5-10 minutes before transferring onto a cooling rack. Do not pick up cookies when they are warm or they will crumble and break.
Storage:
- These cookies can be stored in an airtight container and kept up to 2 days.
- The cookie dough balls in the freezer can be stored for up to a month.
If you enjoyed this recipe leave a comment below!
