These cookies are more like a power bar. I have been enjoying them mid-afternoon with an iced (decaf) coffee for that extra push needed to get me through until dinner. They are packed with whole rolled oats, pecans, peanut butter chips and chocolate chips. They feel like a wholesome cookie – if there is such a thing. They’ve been a favorite this summer since we typically don’t eat dinner until later. We usually make a batch, only bake about 8 at a time and freeze the rest. They are so easy to get out of the freezer each night, put on a baking sheet and bake them. We’re always just 10-12 minutes from warm cookies from the oven as an afternoon snack or after dinner. These work particularly well as a afternoon snack since they are so filling and nutritious…ish. I might make another version of these that is more like a trail mix cookie with raisins, cranberries and seeds, too.
I scoop out balls using the small scoop ($12) for regular sized cookies, or the large scoop ($12) for giant cookies. Freeze them or bake. Here I’ve scooped them all with the small scoop and crowded them on a small baking sheet ($8) to put in the freezer. Once they’ve frozen (at least an hour or so), I put them in a ziplock bag. If you put them in the bag before they freeze, they will all stick together and get messy. Freezing them before keeps them individual and neat.
I like to bake about 8 at a time, then freeze the rest. They are actually best when baked from frozen! *GF Notes : You can easily make these cookies GF by using GF baking mix (I like King Author) instead of regular flour. Because of all of the ingredients and the oats, you’ll hardly notice. *I started with The Barefoot Contessa’s Raisin Pecan Oatmeal Cookies, but made adjustments – no raisins, no cinnamon + PB Chips + Chocolate Chips
Pecan, Chocolate & PB Chip Oatmeal Cookies
2 cups pecans
½ pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 cup chocolate chips
1 cup PB chips
Preheat oven to 350 degrees.
Toast the Nuts : On a large sheet pan ($10) with a sheet of parchment paper ($10), toast pecans in the oven for 8 minutes. After they’ve cooled, chop them into pieces.
In a mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs and vanilla, mix until fluffy.
Dump in flour, baking powder, salt, oatmeal, toasted pecans, PB chips and chocolate chips all at once. Mix until just combined.
To bake right away, put them on a baking sheet with a sheet of parchment and bake for 8 minutes.
From the freezer, bake for 10-12 minutes.
Of course, sheets of parchment paper make this process so easy. It is naturally non-stick and you don’t have to scrub/clean the pan. I don’t know what I did before sheets of parchment paper!
Essentials Used :
Parchment Paper Sheets, 100 for $10