Oatmeal Chocolate Chip Cookies

This was the other batch of cookies I made. I had a single bag of chocolate chips, I should have gotten two. Good oatmeal cookies are my absolute favorite. I don't like too much spice, I don't like raisins, sometimes chocolate chips are alright, a ton of rolled oats and they must be soft. Simple and soft are what does it for me. These aren't quite that cookie but they're still great.

 


I was listening to the an old Joy the Baker podcast and Joy and Tracy were talking about recipes they make all the time, this was one of Joy's, only I didn't have any pecans and didn't want to drive into town to overpay for them. The recipe says  you get about two and a half dozen, I made 5 dozen plus 3.

Oatmeal Chocolate Chip Cookies
adapted from Joy the Baker

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups uncooked oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoons salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 cups semi sweet chocolate chips

1 cup chopped pecans

Instructions

1.Preheat your oven to 350 F. Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add eggs one at a time, beating well between each addition.  Add the vanilla extract and beat until blended.

2. Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the chocolate chips and pecans last.

3. Bake for 10 to 13 minutes or until they’ve reached your desired doneness.  I like mine a little underdone and cook them for 10 minutes.  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.