Oatmeal Pecan Chocolate Chip Cookies
Have you noticed that I haven’t been baking as much as I used to? Still cooking, but not as much baking as I would like. Life has been busy, which means less time in the kitchen for me. Now that lacrosse season has finished up, and with the school year winding down, I’m hoping I’ll be breaking out the Kitchen Aid more often.
Usually when I bake in my kitchen, I’m going for a moist (yes, I hate that word but I’m still going to use it) and gooey final product. I tend to undercook my blondies and brownies, in order to ensure optimal gooiness.
Sometimes though, I just want something a little different, like a crunch. Chewy is yummy but last week felt a need for a little crunch in my sweetness. I was inspired by Joy the Baker’s recipe for Oatmeal Pecan Chocolate Chip Cookies and I decided to create a gluten-free version of this crunchy, chocolaty treat. I cut her recipe in half and it still made about two dozen cookies. Plenty to take to our friends, Scott and Meredith, who cooked a great weeknight dinner for us, and more for the weekend.
Delicious and an amazing crunch. The texture of the oats and pecans was right up my alley. The cinnamon and nutmeg give your palate an added bonus. The chocolate chips provide enough sweetness so you don’t feel like you’re getting robbed of dessert either. David loved them and he’s not always a huge ‘oatmeal cookie’ fan.
Here’s what I did:
Oatmeal Pecan Chocolate Chip Cookies (Inspired by Joy the Baker)
- 1 stick unsalted butter, softened
- ½ cup sugar
- ½ cup brown sugar, packed
- 1 large egg
- ¾ teaspoon vanilla extract
- 1 ¼ cups gluten-free oats
- ½ teaspoon xanthan gum
- ¼ cup white rice flour
- ¼ cup brown rice flour
- ¼ cup tapioca flour
- ¼ cup sorghum flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- pinch of nutmeg
- 1 cup semi sweet chocolate chips
- ½ cup chopped pecans
Preheat oven to 350 and grease cookie sheet. In a bowl, combine xanthan gum, baking powder, baking soda, oats, salt and spices. Set aside.
In a separate mixing bowl, beat sugar and butter with a mixer until creamy. Add egg and continue to mix. Add vanilla and beta until blended into the batter. Add dried mixture to the mixing bowl and mix slowly until blended. Stir in pecans and chocolate chips.
Put dough in balls onto cookie sheet. Bake for 10 minutes or until you’re satisfied with their doneness. Cool briefly on cookie sheet then transfer to a wire rack.
Enjoy! If you’re feeling really indulgent, try these cookies with a creamy, sweet treat. Scott and Meredith introduced us to the most ridiculous ice cream, Greater’s. This Ohio-based brand puts huge chocolate chunks in its various flavors for an absolutely rich and indulgent treat. David and I are hooked. Right now we have the mocha chip and chocolate chocolate chip in our freezer. It’s absolutely worth a trip to the store.