Jana's Chocolate Chip Cookies

Photo: Hector Sanchez; Styling: Buffy Hargett Miller  

Do as Jana does: Tie on an apron, put on a Patsy Cline record, and whip up some of these chewy cookies. Ground oats and chopped pecans give them great texture, and a grated milk chocolate bar gives the chocolate morsels an extraordinary boost.

Yield: Makes about 4 1/2 dozen
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 45 Minutes
Total: 1 Hour, 10 Minutes


Ingredients

  • 2 1/4 cups uncooked regular oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (12-oz.) package semisweet chocolate morsels
  • 1 (4.4-oz.) milk chocolate candy bar, grated
  • 1 1/2 cups chopped pecans
  • Parchment paper

Preparation

  1. 1. Preheat oven to 375°. Pulse oats in food processor until finely ground. Whisk together flour, next 3 ingredients, and ground oats in a large bowl.
  2. 2. Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
  3. 3. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in chocolate morsels and next 2 ingredients.
  4. 4. Drop dough by level spoonfuls 2 inches apart onto 2 parchment paper-lined jelly-roll pans, using a 1 1/2-inch cookie scoop. Flatten each to a 2-inch circle.
  5. 5. Bake at 375° for 8 to 10 minutes or until browned. Cool on pans 2 to 3 minutes; transfer to wire racks.
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