A long Monday at the salt mines. I couldn’t wait to get home to bake. The butter and eggs were already on the counter, thank you MB. L is funny – most of the time he ignores my baking with the occasional ‘why do you ALWAYS have to do that’ when the mixer is swirling around. Good question. But today he was all about it. I barely had my coat off and his stool was pushed up against the cabinets ready to go.
‘What are we making mom?’
‘Well, I was thinking chocolate chip cookies. With pecans. I bought a lot of pecans and would like to use them.’
‘Ok, peanut butter too right? For daddy?’
‘Ummm….no. I wasn’t planning on that.’
‘Daddy will be mad.’
‘I doubt that.’
I then distracted him with some chocolate chips and we were good to go. Things were going well – all the ingredients were, for the most part, making it to the mixer and there were no egg shells in the batter. Things turned a bit south when the pecan chopping process began. I already got through the two cups when L pulled the stool around to help me. He grabbed, what I thought, was one of our very dull every day knives. No problem there – chop away dude. A few moments later I realized he was slowly and diligently chopping the pecans with one of our very NOT dull steak knives. Now daddy might be mad at that. Disaster avoided though – all 10 fingers were still in tact. Whew!
These cookies are chewy and crunchy all at the same time. If you love pecans you’ll love them. You can of course substitute walnuts. Bonus, there is only ONE stick of butter in these cookies. What a nice change of pace from my typical 2 sticks. Ok fine, yes, (sometimes) 3 sticks.
- 1 stick unsalted butter
- 3/4 cup sugar
- 1 cup light brown sugar
- 1 tsp vanilla
- 2 large eggs
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup oats
- 12 oz chocolate chips
- 2 cups pecans, chopped
- Preheat oven to 350 degrees.
- Beat the butter and sugars together until light and fluffy, about 3 minutes. Add in vanilla and mix, then eggs one at a time and mix together. Add in sifted flour, baking soda, and salt slowly. Stir in oats, chocolate chips, and pecans by hand. Drop by just the TBS onto a cookie sheet lined with parchment paper.
- Bake for 10 - 12 minutes, depending on your oven.
Spending the time with L baking these and enjoying them together is just what I needed on this particular Monday late afternoon.
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Precious picture – so wonderful he is being exposed to all this cooking and baking, looks like he is having a blast
Must have been good, since I didn’t get to try any and L ate them even with pecans. You’ll have to make them again.
I’m on it.
These were so good,thanks for saving me two (sorry mike). Perfect texture and just the right amount of pecans!