There’s nothing like a rainy afternoon to make me want to bake cookies!
I am currently working on a peanut butter cookie recipe, but it isn’t quite where I want it to be. That’s really okay, because these are my absolute favorite cookie. They are a combination of everything I love in cookies. Oatmeal, chocolate chips, pecans. They are just fantastic!
They really are yummy cookies. A little fluffy. A little chewy. Just enough salt to bring out the sweetness. We love them!
Chewy Oatmeal Chocolate Chip Cookies
- 1 cup butter (2 sticks), softened
- 1 cup packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
Preheat the oven to 325 º.
Use a mixer to cream butter, brown sugar, and white sugar together until smooth, then beat in eggs one at a time and then mix in vanilla, baking soda, and salt. Pour in the flour, a little at a time. Beat the flour into the creamed mixture until just blended. Pour in the quick oats, pecans, and chocolate chips. Mix in with mixer.
Drop by heaping spoonfuls onto baking sheets sprayed with baking spray. Bake for 12 minutes in the preheated oven. Place cookies on a wire rack to cool completely.
Well Duh #1: You can totally omit the nuts. I have a couple of times because I was sending them to school and you never know who’s allergic to nuts.
Well Duh #2: This recipe doubles well. In case you didn’t know, not every recipe can be doubled. Sometimes it just doesn’t work. This one does!
Well Duh #3: For the chewiest cookies, bake just until the edges are browned.
Well Duh #4: These make great “bread” for ice cream sandwiches! Just plop a scoop of your favorite ice cream between two cookies. Ah-mazing!
You don’t have to wait for a rainy day to make these! They are wonderful any time you make them!