I am pleased to report that I discovered another fantastic recipe for the high-altitude baking arsenal this weekend: Fuel Cafe’s Chocolate-Chip Oatmeal Pecan Cookies. I had practically given up on 5280‘s Cookie Jar column since the last recipe I tried fell amazingly flat (literally), but I think the magazine has redeemed itself. I haven’t been to Fuel Cafe yet, so I’m not sure if the recipe results are an accurate representation of the real thing. Regardless, they’re amazing. Here’s the recipe:
Fuel Cafe’s Chocolate-Chip Oatmeal Pecan Cookies
Makes 16 – 18 large cookies or 24 – 30 smaller cookies
1/2 pound unsalted butter, softened but not melted
1 cup brown sugar
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 cups flour
2 cups old-fashioned oats (not instant)
2 cups mini chocolate chips
2 cups pecans, chopped and untoasted
Preheat oven to 375°F. In a stand mixer with paddle attachment, cream together butter, brown sugar, and regular sugar for about 5 minutes. Add salt and baking soda. On low speed, add one egg at a time until incorporated. Do not over-mix. Add vanilla. Mix in flour at low speed until incorporated. Do not over-mix. Add oats, chocolate chips, and chopped pecans, only until combined. (Over-mixing results in tough cookies.)
Scoop dough onto parchment-lined baking sheet. Fuel uses 1/4 cup dough per cookie, baked for approximately 11 – 12 minutes until golden brown. For smaller cookies, use one heaping tablespoon each and bake for 8 to 10 minutes. Cool briefly on baking sheet before transferring to wire cooling rack.
This is the first time I’ve made what I consider to be a truly successful chewy chocolate chip cookie here in Denver. They’re so tasty. They’re pleasantly nutty because of the pecans, there’s plenty of chocolate from the mini chips, and the oats make them dense. The outside edges are crisp, but the centers are perfectly chewy. Mmmm. I sent what remained of my batch to Dr. O’s office this morning, and they’re getting rave reviews. Give them a try!
TIPS: I made a half recipe and portioned the dough using my 1 1/2-inch cookie scoop; I ended up with exactly 2 dozen cookies. Each batch needed 10 minutes at 375°F at my house. I also noticed that the cookies didn’t spread as much when I baked them on a shiny, light-colored, rimmed baking sheet; they spread a bit more on my flat cookie sheets. I did line my sheets with parchment as the recipe suggested.
Recipe link: Fuel Cafe’s Chocolate-Chip Oatmeal Pecan Cookies