Chocolate Chip, Oatmeal, and Pecan Cookies

Rating: 3.61 stars
224 Ratings
  • 5 star values: 56
  • 4 star values: 64
  • 3 star values: 69
  • 2 star values: 30
  • 1 star values: 5

For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long.

Everyday Food, March 2011

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Recipe Summary test

Yield:
Makes 44
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Ingredients

Directions

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips.

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  • Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

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Reviews (6)

224 Ratings
  • 5 star values: 56
  • 4 star values: 64
  • 3 star values: 69
  • 2 star values: 30
  • 1 star values: 5
Martha Stewart Member
Rating: 5 stars
08/29/2018
I used gluten free flour, vegan imitation butter, vegan chocolate chips, and apple sauce replaced the egg. They were the best cookies ever!
Martha Stewart Member
Rating: Unrated
12/27/2014
We have a cookie bake day once a year at Christmas time and this year I wanted a choc chip pecan cookie and was lucky to find this delicious recipe. It highlights the vanilla, pecan, chocolate and salt flavors so well. We had a houseful of family and this cookie was such a hit that I was asked to make another batch the next day. Thanks for this winner recipe!
Martha Stewart Member
Rating: Unrated
11/04/2013
I love that this recipe doesn't call for cinnamon, nutmeg, cloves, etc....Those spices completely alter the flavor profile of a chocolate chip cookie, and in my opinion, completely ruins them. Instead this recipe highlights the flavors of the pecans, the dark chocolate, vanilla and the nutty oats. All subtle, yet delicious, complementary flavors. I measured out my portions pretty accurately, and didn't come anywhere close to having 44 cookies- so I think that may be inaccurate.
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Martha Stewart Member
Rating: Unrated
04/20/2013
Fabulous recipe! Take it up another notch - Add about 1 C of Kraft Caramel Bits (usually in the baking aisle and resemble chocolate chips but made of caramel) and you have a cookie to die for! My favorite cookie at Great Harvest Bread Co.(which is only available in September) is an oatmeal cookie with chocolate chips, pecans & caramel pieces, and now I can enjoy that taste all year round. Thanks Martha!
Martha Stewart Member
Rating: 5 stars
03/24/2013
Awesome recipe, thanks again Martha! I add the pecans or walnuts, did the half dark and half milk choco chip mix and used dried cherries. The best! Love these.
Martha Stewart Member
Rating: Unrated
08/26/2011
Excellent, excellent, excellent! I didn't put quite the full cup of toasted pecans prescribed, but added in some golden raisins and perhaps just a FEW more choc chips more than was called for. Did 1/2 bittersweet and 1/2 milk chips. These cookies are truly wonderful. Try having JUST ONE. :)
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