Sometimes I eat cookies for breakfast. And sometimes breakfast is at 1pm on a weekday.
It’s okay though, I’m a college student…
…but please don’t tell my mother.
This is the best oatmeal cookie recipe I’ve ever tried. They were the perfect texture, the flavor was out of this world and those icky things called raisins were no where to be found. This recipe comes from Joy The Baker, whose recipes have never let me down. Thanks Joy!
Note: My kitten has nothing to do with these cookies. I just think he’s adorable.
Joy The Baker’s Oatmeal Pecan Chocolate Chip Cookies
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 1/2 teaspoons vanilla extract
– 2 1/2 cups uncooked oats
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 3/4 teaspoons salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 cups semi sweet chocolate chips
– 1 cup chopped pecans, I did not add these but they’re a part of the original recipe.
1. Preheat oven to 350degreesF.
2. Beat together the butter and sugar until creamy, about 4 minutes. Add eggs one at a time, and then the vanilla extract.
3. Mix together the oats, flour, baking powder, baking soda, spices and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. I had to do this step by hand because my wimpy hand-mixer couldn’t handle the dough and the cookies came out kinda crunchy as a result. Still delicious though!
4. Bake for 10 to 13 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.