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.
Ingredients:
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
Instructions:
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.
Follow WonderHowTo on Facebook, Twitter, Pinterest, and Flipboard
Be the First to Comment
Share Your Thoughts