I am sitting at Borders, very close to the food and cooking section. I love sitting in bookstores to think, read through parts of books, and to talk with friends over coffee. Unfortunately, I do not do this enough, but the few times a year I do get to do it, I love it. It happens to be that today there is no electricity (no AC and it is 90°F) in school, and the network is down. My job is sometimes great like that, where I can pick up and go work from someplace else. So, I get to sit at Borders and do some work from here. Welcome to the 21st Century: Free WiFi, remote access to a server, email, connectivity.
A few weeks ago, I got an email from Joy the Baker, well not from her directly to me, but you know, in my inbox from her blog, and it was this amazingly sounding recipe of chocolate pecan oatmeal cookies. Y-U-M! That is all I have to say. These cookies are AMAZING. Not too sweet and with so much chocolate you just cannot stop eating one after the other. I modified the recipe a bit, as I wanted to make them more on the healthy side so I added less sugar…. and they have so much chocolate that 1/2 cup less sugar does not make a difference!
Oatmeal Pecan Chocolate Chip Cookies
recipe found on and adapted from www.joythebaker.com
makes a lot of cookies
- 1 cup unsalted butter, softened
- 1/2 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
- 2 cups semi sweet chocolate chips
- 1/2 – 1 cup chopped pecans
- Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment. Beat until creamy, about 3 to 4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla extract and beat until blended.
- Whisk together the oats, flour, baking powder, baking soda, cinnamon and salt. Add to the butter and egg mixture slowly beating on low speed until just incorporated. Stir in the chocolate chips and pecans last.
- Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness. I like mine a little underdone and cook them for 10 minutes. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Or you could just eat them warm. That’s probably the best idea. Makes about 2 1/2 dozen cookies.