Chocolate Chip Pecan Cookies
I love a good chewy, chocolate "explosion in every bite" cookie, but not the weird, fake "sweet" chocolate chip cookies. This recipe was shared with me from a friend, somewhat unwillingly! But I have made it many times since and have finally tweaked it to perfection and my liking.
This recipe makes a lot of cookies loaded with chocolate chips, and although it has a large list of ingredients, they are relatively easy to make. This is a quality recipe for when you need to make a bunch of cookies for a party (to show off with not a lot of effort!) or just need to have some around your house for snacking for the next week!
- 1 c butter, softened
- 2 eggs
- 3/4 c brown sugar, packed
- 3/4 c granulated sugar
- 1 & 3/4 tsp vanilla
- 1/2 tsp lemon juice
- 3 c semi-sweet chocolate chips (I like to use the mini's)
- 1 & 1/2 c chopped pecans
- 1/2 c rolled oats
- 2 & 1/4 c all-purpose flour
- 1 & 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
Preparing the Dry Ingredients
Grind the oats in a food processor until fine; I like to leave just a little small pieces. Combine the oats, flour, baking soda, salt, and cinnamon into a medium bowl and set aside.
Preparing the Wet Ingredients
I like to use my electric mixer for any wet mixing. Cream together the butter, sugars, vanilla, and lemon juice until mixed. Add the eggs and mix until smooth.
Blending the Magical Mixes Together
Take the dry mixture and slowly add to the wet mixture and continue to mix until well-blended. Next, you will add the pecans and chocolate chips to the dough and mix by HAND. The original recipe says to chill the dough overnight for best results, but I am impatient and have never done that. I just bake away immediately!
Prepare the oven to 325 degrees. Using an ungreased cookie sheet, scoop 1/4 c portions. You can do larger or smaller portions as desired, just know that the cooking times will be affected. Place the cookies about 2 inches apart as they will spread during the baking process. I like my cookies slightly browned and soft in the middle, so check them with a toothpick around 14 minutes. Total recommended backing time is 14-18 minutes since all ovens are slightly different.
Keep an eye on the cookies after 12 minutes, they can quickly over cook or burn! Allow to cool for a few minutes on a rack or parchment paper, then ENJOY!
Do you have any tips or experiences you'd like to share about making this dish? Please comment below!