I have a question: What is it that makes cookie dough SO delicious?
A. The “living on the edge” feeling that we get from consuming raw eggs
B. The grainy sugar and butter texture
C. The ease of spooning scoop after scoop in to our mouths?
D. All of the above
This cookie dough, which eventually turned in to oatmeal chocolate chip pecan cookies, was no exception.
I won’t lie to you… I probably ate about three cookies worth of this stuff. And I’m not even sorry.
(Oh, and for the record, these cookies are also delicious in their slightly crunchier cooked form.)
Oatmeal Chocolate Chip Pecan Cookies, from BakedBree
1 stick butter
2 cups brown sugar
2 cups flour, sifted
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 cups old fashioned oats (not the quick-cooking kind!)
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans
Cream together butter and brown sugar (It won’t be fluffy because there’s not enough butter. Don’t freak out.) Add the eggs one at a time, beating well after each addition. Add the vanilla.
Add all dry ingredients to the mixture, and mix well until incorporated. Add oats, chocolate chips, and pecans, and mix with a wooden spoon. The batter is very dry and thick, so if it’s crumbly, you did it right.
Form cookies in to balls and flatten slightly before baking on a parchment-lined cookie sheet at 350 degrees. I made one batch of enormous cookies which took about 14 minutes to cook and another smaller batch which took about 11 minutes. Keep an eye on the cookies and take them out of the oven when the edges turn golden brown.
Eat. Or do what I did and take them to work and watch as your coworkers turn in to lifelong friends and taste-testers.