Big Fat & Chewy Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 2 1/2 cups Rolled oats

• Condiments

  • 3 tbsp Liquid honey

• Baking & Spices

  • 1 1/2 cup All-purpose flour, unbleached
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1 tbsp Cinnamon, ground
  • 2 tbsp Corn starch
  • 1/4 cup Granulated sugar
  • 3/4 tsp Salt
  • 1 1/2 cup Semi-sweet chocolate chips
  • 1 tbsp Vanilla extract, pure store-bought or homemade

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 3/4 cup Butter

Found on eviltwin.kitchen

Description

Ingredients

• 3/4 cup (180g | 6.3oz) butter, at room temperature
• 3/4 cup (150g | 5.3oz) light brown sugar
• 1/4 cup (50g | 1.8oz) granulated sugar
• 3 tbsp liquid honey
• 1 tbsp pure vanilla extract, (store-bought or homemade)
• 2 large eggs
• 2-1/2 cups (240g | 8.4oz) rolled oats
• 1-1/2 cup (190g | 6.8oz) unbleached all-purpose flour
• 2 tbsp corn starch
• 1 tbsp ground cinnamon
• 3/4 tsp baking soda
• 3/4 tsp salt (I use Himalayan salt)
• 1-1/2 cup (270g | 9.5oz) semi-sweet chocolate chips
• 1/2 cup (50g | 1.8oz) chopped pecans

Directions

• Combine the butter, brown sugar, granulated sugar, honey and vanilla in the bowl of your stand mixer. (You could also use an electric mixer if you didnt have a stand mixer available). Equip the paddle attachment and beat on high speed until light and fluffy, about 3 minutes. Stop the motor to scrape the sides and bottom of the bowl as needed.
• Add the eggs, one at a time, beating well between each addition.
• In a separate bowl, combine the dry ingredients and mix them thoroughly with a large whisk until they are perfectly combined. Add those dry ingredients to the wet and beat on low speed until just combined, then stir in the chocolate chips and chopped pecans. Mix until just incorporated, no more.
• Scoop 16 balls of dough onto a 13 x 18 cookie sheet thats been lined with parchment paper or a silicon baking mat; if you have one, the use of a large spring-loaded ice cream scoop is strongly recommended here: not only will it scoop equal amounts of dough every time, but it will also sort of pre-shape the cookies for you. If you didnt have one of those, a large spoon would also do the trick - youre wanting to use about 4 tbsp of dough per cookie.
• Refrigerate for at least an hour - but up to several days, if well covered.
• When ready to bake your cookies, preheat the oven to 350°F; transfer your chilled balls of cookie dough to a plate, leaving 6 on the cookie sheet; arrange them so they are at least 2 inches apart.
• Bake the cookies for 13-14 minutes or until they are nicely browned around the edge, have a beautiful golden top but still look somewhat soft and slightly underdone in the center.
• Let the cookies cool on the sheet for a minute or two and then delicately transfer them to a cooling rack to cool completely.
• You can bake the rest of the cookies now, or save the unbaked dough for later. Unbaked cookie dough will keep in the refrigerator for several days, or in the freezer for up to several months. If baking from frozen, theres no need to thaw the dough; simply increase the baking time by a minute or two.
• Keep the baked cookies in a cool dry place for up to 10 days.