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Oatmeal Pecan Chocolate Chunk Cookies

You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate.

  • yield: Makes 22 five-inch cookies

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Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk
  • 2 large eggs
  • 3 cups old-fashioned rolled oats
  • 12 ounces semisweet chocolate, chopped into 1/2-inch chunks
  • 1 1/3 cups coarsely chopped (5 ounces) pecans

Cook's Note

You can substitute raisins for the chocolate chunks.

Directions

  1. Step 1

    In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.

  2. Step 2

    In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.

  3. Step 3

    Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down

  4. Step 4

    Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.

Source
Martha Stewart Living, May 1998

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Reviews (6)

  • 6 Apr, 2013

    Love this cookie and here are my own twists: use half milk chocolate chips and half dark or semi sweet chocolate chips in lieu of the chunks. I simply stock up on good quality chips when my local Publix supermarket has their buy one get one free. And then I add one pack of dried cranberries for tart chewyness. I often substitute walnuts for pecans, whichever is in my pantry. Just make sure your choice of nuts and chocolate (and dried fruit) is fresh and best quality your budget can afford.

  • 19 Jan, 2010

    I've made these cookies every year for nearly a decade and they are wonderful! For those commenters above, I'm not sure what went wrong, but make sure they are refrigerated for the required time and making them into balls is crucial.

  • 29 Apr, 2009

    A little trick my mother used was to put a slice of apple in with her cookies to keep them soft.

  • 4 Feb, 2008

    These cookies looked great when they came out of the oven. I was really excited to taste them! However, when I did, I was disappointed. They really don't have much flavor. After a while, they became hard and crunchy. I won't make them again.

  • 7 Jan, 2008

    I was really dissapointed. The process of making it was easy but the result didn't turn out well. The 'cookie' were way too soft and they couldn't form a cookie at all! This is my first failure after following several of Martha's recipes. I think there is too much amount of rising agents in the recipe.

  • 6 Dec, 2007

    I made these cookies extra large as Valentine's Day treats for coworkers. I substituted both white and chocolate chips for the chocolate chunks (my version of the black and white cookie). Everyone loved them!