These addictive oat, chocolate and pecan cookies include a pinch of sea salt. If you like chocolate and salt together, you’ll enjoy these cookies.
This recipe is my attempt to recreate a locally available New England-made salty oat cookie. Those cookies are big enough to share with a friend. Mine are a third the size, making them perfect to enjoy on your own with an afternoon cup of tea.
I consider these oat, chocolate and pecan cookies a little grown up, because they are not as sweet as most cookies. But, I like the pleasant bursts of sweetness as you bite into the chunks of chocolate.
This recipe makes about 24 cookies.
Tips
- For chocolate, I used half semisweet chocolate chunks and half bittersweet chocolate chips.
- I recommend flaked sea salt, such as Malden, to top the cookies. If you don’t have it, use coarse sea salt with small grains, such as a fleur de sel.
- The dough will be very stiff, which is what you want. These cookies do not melt and spread when cooked. They have a bit of a cake-like quality.
Ingredients
You’ll need the following ingredients to make these oat, chocolate and pecan cookies.
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp coarse sea salt
- 1 1/2 stick butter, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 eggs at room temperature
- 3/4 cup chocolate chunks or chips
- 3/4 cup chopped pecans
- 2 cups rolled oats
- Flaked sea salt for topping
Directions
Preheat the oven to 375 degrees. Line two large baking sheets with parchment paper.
Sift together the flour, baking soda and salt. Set it aside.
In a large mixing bowl, beat the butter until it is smooth. Add the sugar and blend it until smooth and fluffy. Beat in the vanilla. Add the eggs and blend until just incorporated.
Add the flour mixture to the butter and mix it together. Stir in the chocolate chunks and pecans. Add the oats and stir to distribute everything in the dough.
Take spoonfuls of the dough and round them to the size of golf balls. Put them on the baking sheets and carefully press them to flatten them a little.
Sprinkle the cookies lightly with sea salt.
Bake the cookies until lightly golden on the edges (12 – 15 minutes). Let them cool a little on the pans.
Enjoy!
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