Ancient Grains Oatmeal, Chocolate & Pecan Cookie
Yield: 24 Cookies
Degree of difficulty: Easy
Prep Time: 15 Minutes
Bake Time: 15 Minutes
Total Time: 30 Minutes
Ingredients
3 cups (400g) Cup4Cup Ancient Grains flour
1 teaspoon (5g) baking soda
1 teaspoon (5g) salt
3 cups (300g) rolled oats
1 cup (100g) toasted chopped pecans
1 cup (175g) dark or milk chocolate chunks
1 teaspoon (5g) ground cinnamon
1 ¼ cups (285g) unsalted butter
1 ¾ cups (270g) dark brown sugar
1 cup (185g) granulated sugar
2 eggs (room temperature)
1 tablespoon (10g) vanilla paste (or extract)
1 ¼ cups unsalted butter
1 ¾ cups dark brown sugar
1 cup granulated sugar
2 eggs (room temperature)
1 Tablespoon vanilla paste (or extract)
Instructions
- Preheat oven to 350°F.
- Melt butter on the stove top or using a microwave 5-10 seconds at a time.
- Combine dark and granulated sugar and add to the bowl of an electric mixer. Paddle on medium low speed, slowly incorporating the hot butter until homogeneous.
- While the mixture is still hot, add egg and vanilla paste. Mix on medium speed for 3-5 minutes until the mixture becomes light and airy.
- Separately whisk together flour, baking soda, cinnamon and salt. Add to mixer, and paddle on low until just combined. Scrape down the sides and add oats, chocolate and pecans.
- Mix until all ingredients are incorporated and portion dough with a 2-ounce scoop. Optional: refrigerate for up to 24 hours; however, the dough can be used immediately.
- Place cookies 5 inches apart, pressing the center down slightly to form a “puck” shape.
- Bake at 350°F for 12-15 minutes.
- Allow cookies to cool for 5 minutes on cookie sheet before removing.