Preheat the oven to 325°F.
In a stand mixer, using the paddle attachment, cream together the butter, sugar, eggs, and vanilla.
In a separate mixing bowl, combine flour, oats, baking soda, and salt. Whisk together.
Set the mixer on low, and slowly add the dry ingredients to the wet, and mix until everything is thoroughly combined.
During the holiday season, a delicious go-to cookie recipe is worth its weight in gold. Weather you're bringing them to a party, baking with the kids, or entering an office cookie competition-- Vanessa's recipe for these loaded chocolate chunk oatmeal cookies are sure to delight.
Follow the recipe below. And remember you can always find more over at www.foodshelikes.com.
SERVINGS: About 2 dozen cookies
- 2 sticks of room temperature butter (1 cup)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 tbsp. vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup pecans, roughly chopped
- 3 cups chocolate chips & chocolate chunks (I use a variety, of semi-sweet, milk chocolate, dark)
- Another cup of chocolate chips, melted, for drizzle
Add the pecans and the chocolate chips & chunks. Mix again.
On parchment paper-lined cookie sheets, scoop 1/4-cup cookie balls and place them at least 2 inches apart. (I usually only do about 6 cookies per baking sheet, to give them space to flatten out.)
Bake until golden brown, about 15 minutes.
Melt remaining chocolate chips in a microwave-safe bowl in the microwave for about 1-minute, and using a spoon, drizzle more chocolate on top! Let the cookies cool and the chocolate harden.