Ingredients
-
2
-
1/2
-
1
-
1
-
1
-
1
-
1
-
1
-
3
-
2
-
-
-
-
-
Directions
Mean Chef’s Oatmeal Pecan Chocolate Chunk Cookies,Amazingly soft, delicious cookies! When I made this, used Ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and I found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted the recipe on Feb 12, 2003.,These were good but I was expecting something wonderful (my fault.) Love Mean Chefs recipes. They are crispy with a soft middle. I do not like the taste of baking powder and could taste it in these. I would make these again but would not use as much baking powder and up the soda.,Used margarine instead of butter and baked right away instead of refrigerating…I couldn’t wait! Yum! Gave them away to friends. Everybody loved them.
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Steps
|
1
Done
|
In a Medium Bowl, Whisk Together Flour, Salt, Baking Powder, and Baking Soda. |
|
2
Done
|
Set Dry Ingredients Aside. |
|
3
Done
|
in the Bowl of an Electric Mixer, Combine Butter With Both Sugars; Beat Until Light and Fluffy. |
|
4
Done
|
Add Vanilla, Milk, and Eggs; Mix Well. |
|
5
Done
|
Add Reserved Dry Ingredients, and Beat Until Just Combined. |
|
6
Done
|
Remove Bowl from Mixer, and Fold in Oats, Chocolate, and Pecans. |
|
7
Done
|
Place Dough in the Refrigerator Until Firm, at Least 2 Hours or Overnight. |
|
8
Done
|
Heat Oven to 350. |
|
9
Done
|
Line Two Baking Sheets With Parchment Paper, and Set Aside. |
|
10
Done
|
Remove Dough from Refrigerator. |
