Ingredients for Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Pure Vanilla Extract
- No milk needed in this updated recipe
- 2 large eggs
- Old Fashioned Oats
- Semisweet Chocolate
- 1 cup chopped pecans
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How to Make Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 cups rolled oats, 2 cups Ghirardelli chocolate chunks, and 1 cup chopped pecans.
- Cover the bowl and refrigerate the dough for at least 2 hours, or preferably overnight. (The dough will be firm; it is easier to roll into balls by hand than using a scoop).
- Roll rounded tablespoons of dough into balls.
- Place the dough balls about 4 inches apart onto the prepared baking sheets.
- Gently flatten each ball slightly with the bottom of a glass or your hand.
- Bake for 15-16 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
77g
Fat
55g
Carbs
13g
