I like finding little ways to work chocolate into my day: a splash of mocha coffee here and a bit of chocolate ice cream there. These made-from-scratch cookies satisfy my chocolate hankering.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:Makes 48 to 60 cookies 1x
Category:Bakery
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tablespoons whole milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
2 1/2 cups rolled oats
1 cup semisweet chocolate chips
1/2 cup chopped pecans
Instructions
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large bowl, mix the butter, brown sugar, and granulated sugar until creamy. Add the eggs, milk, and vanilla.
In a separate large bowl, sift together the flour, baking soda, sea salt, and cinnamon. Add the flour mixture to the butter mixture and stir until well combined.
Stir in the oats, chocolate chips, and pecans.
Using a cookie scoop, shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart.
Bake for 9 to 10 minutes for a chewy cookie or 11 to 13 minutes for a crispier cookie.
