I don’t know about you, but this time of year I am all about baking. Fresh bread, muffins of every variety and of course, cookies. I have my go-to recipes but was recently looking for something that combined my favorite oatmeal cookies Mom makes with the dark chocolate I crave daily. After some googling and comparing various recipes, I created these little beauties and oh my, they’re delicious! Just the right amount of sugar with plenty of warm cinnamon spice to bring out the flavor in the oats. Perfect for taking to a cookie exchange or pairing with a big glass of milk for Santa. Happy baking!
- 1 large egg
- 1 stick unsalted butter (melted)
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 heaping tablespoon vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats
- 3/4 cup all-purpose flour
- 1 teaspoon cinnamon (less if you’re not a big fan)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup dark chocolate chips
- 1/2 cup chopped pecans
Preheat oven to 350 degrees F.
In a large bowl, combine the egg, butter, sugars and vanilla. Stir until nice and creamy.
Mix in the oats, flour, cinnamon, baking soda and salt. Mix until combined but not too long – you don’t want tough cookies.
Mix in the chocolate chips and pecans.
Make small mounds with a cookie scoop (or spoon, your hands, whatever) and place on baking sheet about 2 inches apart. Place the baking sheet in the fridge to chill for at least one hour – two is best.
Pop baking sheet into oven and bake for 10-11 minutes then take them out. They may look undercooked but they’ll continue to cook a bit once they’re out. Allow cookies to cool for ten minutes – if you can stand it – then enjoy!