Dessert Cookies: Oatmeal Chocolate Chip/Bouchon

By SharonE

From Bouchon Bakery. These have a nice caramel-like flavor.

Ingredients

• All-purpose flour 153 grams | 1 cup + 1 1/2 tablespoons
• Baking soda 2.3 grams | 1/2 teaspoon
• Ground cinnamon 1 gram | 3/8 teaspoon
• Granulated sugar 138 grams | 1/2 cup + 3 1/2 tablespoons
• Dark brown sugar 75 grams | 1/4 cup + 1 1/2 tablespoons (lightly packed)
• Unsalted butter, at room temperature 212 grams | 7.5 ounces
• 1/2 vanilla bean, split lengthwise
• Eggs 52 grams | 3 tablespoons + 1 teaspoon (about 1 large egg)
• Old-fashioned oats 134 grams | 1 3/4 cups
• Coarsely chopped pecans 134 grams | 1 cup + 2 tablespoons

Details

Servings 12

Preparation

Step 1

Place the flour in a medium bowl, sift in the baking soda and cinnamon, and whisk together. Whisk together the sugars in a small bowl, breaking up any lumps.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter, warming the bowl if needed (via Pommade: hold bowl over a burner to encourage softening), until it has the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugars and mix for 3 to 4 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Scrape the seeds from the vanilla bean, add them to the butter mixture, and mix on low speed for about 30 seconds to distribute the seeds evenly, stopping to break up any larger pieces.

Add the eggs and mix on low speed for 15 to 30 seconds, until just combined. Scrape down the bowl again. The mixture may look broken, but that is fine (overwhipping the eggs could cause the cookies to expand too much during baking and then deflate).

Add the combined dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the oats and pulse on low about 10 times to combine. Pulse in the pecans.

Refrigerate the dough for 30 minutes.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 ° F (convection or standard). Line two sheet pans with Silpats or parchment paper.

Using the ice cream scoop, divide the dough into 12 equal portions, 72 grams each. Roll each one into a ball between the palms of your hands. (The dough can be shaped in advance; the dough can be shaped in advance and refrigerated for up to 2 days or wrapped and frozen for up to 1 month but defrost night before and bring to room temp before baking.)

Bake about 6 on each pan. Bring the dough to room temperature before baking.

Bake until golden brown, 13 to 15 minutes in a convection oven, 17 to 19 minutes in a standard oven, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.

The cookies are best the day they are baked, but they can be stored in a covered container for up to 3 days.