Version with large chocolate chips and chopped toasted pecans.

Version with sliced almonds mixed in batter, plus chocolate chip, chunks and mini marshmallows.

I know, calling these The Very Best Chocolate Chip Oatmeal Cookies is bold and very unlike me. It is an overused descriptor around the internet especially for chocolate chip cookie recipes, isn't it? So I do solemnly promise, hand to heart, that I am doing it most judiciously. I have made this recipe numerous times with the same ah-mazing results. They are so good that I panic when my freezer stash is depleted. This cookie is crispy around the edge while chewy on the inside. It is not overly sweet which is my pet peeve for all desserts. It is loaded with big ass pieces of dark chocolate chips (or chunks) and toasted pecans. Didn't I just describe "the very best" cookie on the planet? Why yes, yes I did!

There is no rest time required for the dough (yay!) but do remember to pull the butter out of the fridge at least a couple of hours beforehand to get it to room temperature. I always kick myself when I forget! But in case you did forget, or perhaps you're having an unplanned cookie craving attack, you can soften the butter with a trick I learned on the internet: fill a large pyrex or other large microwave-safe bowl with water and microwave on high for 2 minutes. Dump out the hot water and overturn the hot bowl on top of the butter to create a dome over it. Let it sit 3-5 minutes depending on how large your butter pieces are. I've done this many times and it is magic.

Much credit goes to the original recipe from which I adapted, America's Test Kitchen Chocolate-Chunk Oatmeal Cookies with Pecans & Dried Cherries, but these cookies are notably less sweet, to suit my palette. Friends who have had these love them, which is why I wanted to share my version of the recipe here, for them and for me to make often 😉

Once baked, these freeze beautifully and can be reheated in the toaster oven (~1 min) or microwave (~10-15 sec) and taste just as good as fresh baked. I haven't tried freezing the raw cookie dough but I imagine it works just as well as any other cookie dough [update: yes the dough freezes well].

The Very Best Chocolate Chip Oatmeal Cookies with Pecans

Makes sixteen 4" cookies that will disappear in the blink of an eye.

INGREDIENTS

1 1/4 C or 178g organic unbleached all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 C or 100g old fashioned rolled oats

1 C or 113g toasted pecans, chopped (or almonds or walnuts!)

1 C or 170g large dark chocolate chips (or chocolate bar chopped into large chunks)

12 tbsp or 168g unsalted butter, room temperature (1 1/2 stick)

1 C less 2 tbsp or 184g dark brown sugar, packed

1 large egg

1 tsp pure vanilla extract

Other optional topping: small handful of mini marshmallows

METHOD

1. Line two large (18” x 12”) or three regular sized baking sheets with parchment paper. [2020 Update: you can definitely bake both trays of cookies side by side (if they fit) on the middle rack the full baking time without rotating them from top to bottom. Or follow the original method if your oven does not accommodate them side by side.] Place oven racks on upper- and lower-middle positions. Preheat 350f.

2. In medium bowl #1, whisk together the flour, baking powder, baking soda and salt.

3. In medium bowl #2, mix together the oats, pecans (if using) and chocolate chips or chunks.

4. In a mixer with the paddle attachment, beat the room temperature butter and brown sugar for about 1 minute until no lumps remain. Scrape down sides of the bowl with a spatula. Add the egg and vanilla extract, beat on medium-low speed for about 30 seconds until fully incorporated. Scrape the bowl.

5. Add the flour mixture at low speed for about 30 seconds until just combined. Scrap the bowl.

6. Continuing on low speed, gradually add the oat mixture until just incorporated. If needed, give the dough a final stir with a spatula until there are no more flour pockets and everything is evenly distributed. [2020 update: You may chill the dough for 15 minutes at this point. It will help control spreading].

7. Divide the dough evenly into 16 portions approximately 1/4 C each. Roll between palms into 2" balls. Stagger 8 (or fewer if using regular sized baking sheet), spaced 2.5" apart. The cookies spread quite a bit as they bake. Gently press with fingers to 3/4" thickness.

8. Bake both baking sheets for about 10 minutes. Rotate the baking sheets front-to-back and top-to-bottom [Update: if you’ve put both cookie sheets side by side on the middle rack, rotate each tray 180 degree]. Continue baking until the cookies are medium brown, the edges have begun to set and taking on a golden colour, but the centers are still a bit soft looking. For my gas oven this takes an additional 4-5 minutes versus the original ATK recipe which indicates an additional 8-10 minutes (for nearly 20 minutes in total). That said, my oven runs on the hot side! Yours may or may not, so the first time you bake these, make sure to check your cookies frequently. Do not over-bake if you want that crispy edge with chewy inside!

9. Cool baking sheets atop wire racks for 5 minutes. Transfer to wire rack directly using soft wide spatula to cool until you can't stand it any longer and devour them!

Enjoy x

[March 2020: uploaded additional images, topping options and alternate method of baking the cookies on middle rack.]