Big And Sturdy Chocolate Chip Cookies Recipe

Name: Big And Sturdy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pecan pieces; 1/2 cup rolled oats; 1/2 cup butter, melted and slightly cooled (about 5 minutes); 1/2 cup light brown sugar; 1/2 cup white sugar; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups bread flour (not all purpose); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 (6 ounce) dark chocolate, chopped

Servings: persons

1/2 cup pecan pieces
1/2 cup rolled oats
1/2 cup butter, melted and slightly cooled (about 5 minutes)
1/2 cup light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups bread flour (not all purpose)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (6 ounce) dark chocolate, chopped

1
Preheat oven to 350 degrees F.
2
Spread pecan pieces over half of a large cookie sheet.
3
Spread oats over other half of cookie sheet.
4
Bake pecans and oats for 8-10 minutes or until aromatic and toasted.
5
Remove from oven and let cool.
6
In a medium bowl, stir (by hand) melted butter, brown sugar and white sugar until smooth.
7
Stir in the egg and vanilla, being careful not to over-beat.
8
Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture.
9
Stir toasted oats and pecans.
10
Stir in chocolate chunks.
11
Using a packed quarter cup measure, shape dough into balls and place on a dish.
12
Refrigerate shaped dough balls for at least 3 hours.
13
Preheat oven to 375 degrees F.
14
Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart on cookie sheet.
15
Bake cookies for 15 minutes, covering loosely with sheet of foil after first 10 minutes to prevent over browning.
16
Remove from baking sheets to cool on wire racks.
17
Let cool completely.

995

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup pecan pieces, 1/2 cup rolled oats, 1/2 cup butter, melted and slightly cooled (about 5 minutes), 1/2 cup light brown sugar, and more.

Yes, Big And Sturdy Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Big And Sturdy Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions