These are the best cookies I’ve ever made. They’re not cakey and not overly sweet. My roommate claimed that they were a sexy cookie because they are a gooey, warm, chocolaty mouthful when fresh out of the oven. I took the base recipe from Sherry Yard’s “Secrets of Baking” and then tweaked it a bit. If there were any cookies left I’d have taken a photo…
Makes about 12 cookies.
3/4 cup all purpose flour
1/2 tsp baking soda
generous 1/2 cup rolled oats
1 stick cold butter, cut into 1 inch pieces
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp salt
1 tsp vanilla extract
1 egg at room temperature
7 ounces bittersweet chocolate cut into chunks (I used Ghirardelli 60% dark chocolate chips)
generous 1/2 cup chopped pecans
1. Sift flour and baking soda into a medium bowl. Mix in oats.
2. Cream butter and then add the sugars, vanilla, salt. Cream until it is smooth and lump free. Add the egg and beat in until fully incorporated. Do not overbeat.
3. Slowly add the flour mixture and beat until just incorporated. Then mix in the chocolate chips and pecans.
4. Bake on greased baking sheet at 350 F for about 12 minutes until golden around the edges.
