Happy Friday! I made cookies!

Most of the time when I decide to bake something, it’s because I’ve stumbled upon a recipe that I want to try right then or I’m hit with a sudden craving for whatever it is but the other day I was in a mood to bake and for the life of me couldn’t come up with anything that sounded good. I went digging through my cookbooks and found this gem.

I know, they look like your typical chocolate chip cookies with some nuts and oats thrown in. But they’re not! They are the most amazing chocolate chip cookies with some nuts and oats thrown in!

No, but seriously, they have a teensy bit of molasses in them and it totally makes the cookie. It’s not so apparent that you’re like OMGWHYARETHERECHOCOLATECHIPSINMYMOLASSESCOOKIE but it definitely adds a little somethin’ somethin’.

I think I say this every time I make a cookie but this is my new favorite and I’ve officially hidden them from myself so that they aren’t staring me down every time I walk into the kitchen.

One year ago:  Rueben Dip
Two years ago:  Peanut Butter Crusted Sweet Potato Fries
Four years ago: Cherry Rhubarb Cobbler

Chocolate-Oatmeal-Pecan Cookies

about 24 cookies

adapted from Tartine

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups old-fashioned oats
1 cup unsalted butter, at room temperature
1½ cups sugar
4 teaspoons molasses
2 large eggs
2 tablespoons milk
1 tablespoon vanilla
2 cups semisweet chocolate chips
1 cup pecans, chopped

Instructions

  1. Preheat oven to 350F. Line a large baking sheet with parchment; set aside.
  2. Sift together the flour, baking powder, baking soda, and salt. Stir in oats; set aside.
  3. In a mixer fitted with a paddle attachment, cream butter and sugar until light in color and fluffy. Add the molasses and beat until combined. Add eggs, one at a time, beating well after each one. Scrape down the sides of the bowl as needed. Beat in milk and vanilla. Add in the dry ingredients and bet until just incorporated. Remove from stand mixer and fold in the chocolate chips and pecans.
  4. Use a cookie scoop (or your hands) to put ping-pong ball-sized balls of dough on prepared baking sheet, leaving a couple inches between each one. Flatten slightly with your hands.
  5. Bake for 10 – 12 minutes or until the edges are brown. Remove to a wire rack to cool.
http://fakeginger.com/chocolate-oatmeal-pecan-cookies/

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