The Pioneer Woman Tasty Kitchen
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Double Chocolate Chip Cookies

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Level: Easy

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Description

Oatmeal, pecans and bittersweet chocolate are subtly hidden in these cookies. My son says I don’t ever need to make another type of chocolate chip cookie again; this one is the winner.

Ingredients

  • 1 cup Old Fashioned Oatmeal
  • ⅓ cups Pecans
  • ⅓ cups Bittersweet Chocolate
  • 2 sticks Butter, Softened
  • ¾ cups Brown Sugar
  • ¾ cups White Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 2 cups All-purpose Flour
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups Semi-Sweet Chocolate Chips

Preparation

Preheat oven to 350ºF.

1. Measure oatmeal, pecans, and bittersweet chocolate into a food processor. Pulse until texture of mixture becomes fine, like wheat flour. Set aside.
2. Cream together softened butter and sugars. Add eggs one at a time. Mix for 2 minutes; add vanilla.
3. In a measuring cup, measure out the flour. Add baking soda and salt; combine. Gradually add the flour mixture to the butter, scraping down the sides of the bowl. Add the oatmeal mixture, mix until completely combined.
4. Fold in the semi-sweet chocolate chips. Drop tablespoonfuls onto parchment-lined cookie sheets. Bake at 350ºF for 12 minutes. After 12 minutes, remove cookies from the oven, even if they appear not to be done. Let cool on the cookie sheet for a few minutes before removing to a cooling wrack.

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