Description
Crispy-edge, gooey-center cookies with toasted pecans for a satisfying crunch. Balanced sweetness from brown sugar and semi-sweet chocolate, perfect for satisfying dessert cravings.
Ingredients
Unsalted Butter 1 cup
Granulated Sugar ¾ cup
Light Brown Sugar ¾ cup
Large Egg 1
Vanilla Extract 1 tsp
Unbleached Flour 1½ cups
Baking Soda 1 tsp
Kosher Salt ½ tsp
Quick Oats 2 cups
Semi-Sweet Mini Chocolate Chips 1 cup
Pecans (crushed) 1 cup
Instructions
Preheat oven to 350°F. Line baking sheet with parchment paper
Cream butter with both sugars until fluffy (4-5 minutes on medium speed)
Add egg and vanilla extract. Beat until fully incorporated with no streaks
Whisk together flour, baking soda, and salt in separate bowl
Add oats and dry ingredients to wet ingredients, stirring until just combined
Fold in chocolate chips and crushed pecans
Chill dough for 30 minutes
Scoop 2 tablespoon portions onto prepared baking sheet, spacing 2 inches apart
Bake 8-9 minutes until edges are golden and centers are lightly underbaked
Cool on baking sheet for 5 minutes before transferring to wire rack
Notes
Using cold dough improves texture
Toasted pecans add depth, but raw pecans work in a pinch
8-minute bake time creates ideal gooey center
Use greased parchment paper for easy release
Substitute chopped walnuts for pecans
- Prep Time: 20
- Cook Time: 9
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 20mg