Cookies are the perfect dessert— compact, charming and never cloying— and chocolate chip cookies win the championship. But add a little oatmeal and there's a new winner in the cookie cutter world of desserts. Check out the recipe for these scrumptious chocolate chip oatmeal cookies from Chef Hubert Keller.
1 cup quick-cooking oatmeal
1-1/2 cups pecans
1-1/2 cups butter
2/3 cup sugar
1 cup firmly packed light brown sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups flour
1 teaspoon salt
1-1/2 teaspoons baking soda
12 ounces semi-sweet chocolate chips
Preheat oven to 350°F and place rack in center.
Toast oatmeal and pecans on baking sheet until lightly browned, about 10 minutes. Remove and reserve. Turn oven up to 375°F.
Cut butter into 1-inch pieces. Use metal blade to process with both sugars until smooth, about 2 minutes. Scrape work bowl as necessary.
Add eggs and vanilla and pulse until just mixed, about 6 times. Add pecans, flour, salt, baking soda, and half the oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate chips and stir to mix. Drop by rounded teaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes.
View the entire recipe at Cuisinart.
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