Cookies are easy to throw together, but you can really enhance the recipe by choosing the best ingredients: organic eggs vs. non organic, dark chocolate chunks vs. basic chips, dark amber maple syrup vs. Aunt Jemima, roasted oats vs. quick cook oats... you get the picture.
Thanks Mom, now I've earned more credibility than I was expecting. Every month they're asking when the next batch is coming! Men, I swear...
Delicious Chocolate Chip Pecan Cookies
1 Cup Flour ( I prefer King Arthur Whole Wheat Pastry Flour or White Flour)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp fine grain sea salt
2 Cups Organic Oats
1/2 Cup Pecans (pre roasted)
1 Stick (8 tbsp) Unsalted Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
1/4 C Dark Amber Maple Syrup (US Grade A)
1/2 tsp Vanilla (only the best!)
2 tbsp Cocoa Powder (love Green & Blacks Cocoa)
3/4 Cups Dark Chocolate Chunks (Whole foods carries a good brand)
Preheat oven to 350 degrees F
Roast pecans in the oven for about 6 minutes - I tend to "over roast" on purpose, the flavor is always a little more rich and nutty. Once cooled, chop them up into chunks. Stir flour, baking powder, baking soda, salt, oats and roasted pecans (make sure the pecans have cooled) together. In a separate bowl beat the butter, brown sugar and white sugar for about 40 seconds. Add egg and beat until you have a smooth and light texture. Turn the mixer on high and slowly add the maple syrup then vanilla. Now turn the mixture to the lowest setting and gradually add the flour mixture. In a separate bowl, toss the chocolate chunks in the cocoa powder until completely coated. Lastly, hand stir the chocolate chunks in the batter. Drop walnut sized balls on parchment lined cooking sheet. Bake for about 9 minutes at 350*F. Cool on the pan until you are able to spatula them onto a cookie rack. I find the cooling part the most important as it helps the cookie develop the chewy outside while maintaining the ooey gooey inside.
With bonus season around the bend, these should be a hit!