Chocolate Oatmeal Cookies

By AzWench

Ingredients

• 1 3/4 cups old-fashioned oats
• 1 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened but still cool
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 3 ounces milk chocolate, melted and cooled
• 1 cup semisweet chocolate chips
• 1 cup pecans, chopped

Preparation

Step 1

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place 1 cup oats in food processor or blender and process until well ground, about 30 seconds. Transfer to large bowl and stir in flour, baking powder, baking soda, and salt.

With an electric mixer, beat butter and brown sugar together on medium-high speed until well blended and lumps are gone, about 1 minute. Scrape down sides of bowl. Add egg and vanilla and beat until light and fluffy. About 30 seconds. Add melted chocolate and beat until incorporate, about 20 seconds. Add flour mixture and beat on low speed until just incorporated, about 15 seconds. Add remaining 3/4 cup of oats, chocolate chips, and nuts and beat on low speed until evenly distributed, 10 seconds.

Roll 2 tablespoons of dough into balls and space 2 inches apart on baking sheets. Bake, rotating and switching positions halfway through baking time, until cracked and set on top but look moist within the cracks, 14 to 18 minutes. Cool cookies on baking sheets on wire racks for 5 minutes, then transfer to wire rack to cool completely. (Cookies can be stored in air-tight container for up to 5 days.)