Full of oatmeal, pecans, and chocolate, Martha Stewart Oatmeal Chocolate Pecan Cookies are a new favorite.
We are continuing my Martha Stewart Cooking Challenge with this easy-to-make cookie recipe.
This recipe for Oatmeal Pecan Chocolate Chunk Cookies comes from The Best of Martha Stewart Living Desserts cookbook from 1998.
My favorite Martha Stewart recipes are the ones from the 1990s and early 2000s. In my opinion, those are some of her best recipes.
This cookbook is one that I found used, but I haven’t cooked many recipes out of it. I recently decided to give these Oatmeal Pecan Chocolate Chunk Cookies a try.
They were delicious. These are hearty chocolate chunk cookies. If you are looking for a chocolate chip cookie that is a little different, give these Martha Stewart Oatmeal Pecan Chocolate Chunk Cookies a try.
Gluten Free Version
These cookies work great gluten free. All you need to do is use Bob’s Red Mill 1 to 1 Gluten Free Flour blend and gluten free oats.
What I Changed
The only thing I changed when it comes to the ingredients in the recipe was the amount of chocolate. I added extra chocolate by adding some chocolate chips. You can never have too much chocolate.
The recipe also had you use parchment paper to line the cookie sheets. I skipped the parchment paper and just dropped the dough onto a cookie sheet.
To make them gluten free I used Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and gluten free oats.
Ingredients
- all purpose flour or Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- salt
- baking powder
- baking soda
- butter
- light brown sugar
- granulated sugar
- vanilla extract
- milk
- eggs
- old fashioned oats or old fashioned gluten free oats
- chocolate chunks
- chocolate chips
- chopped pecans
Martha Stewart Oatmeal Pecan Chocolate Cookies
Martha Stewart Oatmeal Pecan Chocolate Chunk Cookies are a hearty and delicious chocolate cookie.
Ingredients
- 2 cups all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 tablespoons milk
- 2 eggs
- 3 cups old fashioned oats or old fashioned gluten free oats
- 12 ounces chocolate chunks
- 1/2 cup chocolate chips
- 1 1/3 cups chopped pecans
Instructions
- In a bowl, mix together flour, salt, baking powder, and baking soda. Set aside
- In a mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat on medium-low until light and fluffly.
- Add vanilla, milk, and eggs and mix well.
- Add the flour mixture and mix until combined.
- Stir in oats, chocolate chunks, chocolate chips, and pecans until combined.
- Refrigerate dough for at least two hours. Can be refrigerated overnight.
- When ready to bake, preheat the oven to 350 degrees.
- Using a scoop, drop 2-inch scoops of dough onto the cookie sheet.
- Flatten each scoop of dough.
- Bake for 13-15 minutes or until the centers are soft, but the edges are golden.
- Let cool on cookie sheet for 2-3 minutes. Then move cookies to a wire rack to cool.
Notes
For gluten-free cookies, use Bob's Red Mill 1 to 1 Gluten Free Flour Blend and gluten-free old-fashioned oats. Also, read labels to make sure your ingredients, like chocolate chunks and chocolate chip cookies, are gluten-free.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 382Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 39mgSodium: 199mgCarbohydrates: 48gFiber: 3gSugar: 26gProtein: 6g
Nutritional values are approximate and aren't always accurate.
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