Dark and Milk Chocolate Oatmeal Cookies with Caramelized Pecans

1 hours 20 mins Prep Time

11 mins Cook Time

Written By

Nadia Boachie

I love a good soft and chewy oatmeal cookie, especially one packed full of flavour and a variety of textures. These cookies are slightly time-consuming because I used browned butter and candied my own nuts, but it is worth the effort. Every bite of this cookie is filled with beautifully caramelized nuts, bits of dark and milk chocolate and has that slight nutty toffee flavour that browned butter is known for. It is perfect for making when you are craving a sweet, indulgent treat that is slightly different from your classic chocolate chip cookie. The key to pretty looking oatmeal cookies is reserving some mix-ins to place on the top right before baking. Weighing the cookies or using a cookie scoop also helps keep the cookies nice and even, so they bake at the same rate. Save this recipe if you are looking for a delicious oatmeal cookie recipe.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!

Ingredients

1 1/8 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
3 cups old fashioned oats (not quick oats)
1 cup plus 1/2 cup all-purpose flour (divided)
3/4 cup candied pecans (see recipe)
3/4 cup dark chocolate, chopped into chunks
3/4 cup milk chocolate, chopped into chunks
Fleur de sel (optional)

Candied Pecans

2 heaping tablespoons packed brown sugar
1 1/2 teaspoons water
1/8 teaspoon vanilla
1/8 teaspoon kosher salt
1 cup pecan halves or walnuts

Directions

Candied Pecans

5 Steps

Step 1

In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done. Set aside.
Step 2

In the saucepan, combine brown sugar, water, vanilla, and kosher salt, stir to combine and let melt until sugar is completely dissolved. Stir the nuts into melted sugar until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
Step 3

Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart, if needed.
Step 4

Enjoy immediately or store in an airtight container. The pecans will be slightly sticky at first, but the coating hardens further within a few minutes.
Step 5

Set aside and when cooled chop up into bite sized pieces for cookies.

7 Steps

Step 1

In a thick-bottomed skillet over medium heat add the butter whisking frequently. Once melted the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma.
Step 2

Place browned butter aside in fridge and let cool for at least 30 minutes until solid but not extremely hard.
Step 3

In a large bowl, add the browned butter (you may have to bring to room temperature if it gets too hard in fridge), brown sugar and granulated sugar. Beat until smooth and creamy, about 2-3 minutes. Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.
Step 4

Add the cornstarch, baking soda, salt, and old fashioned oats to the wet ingredients. Beat to combine. Once ingredients are combined, add in the flour. Mix until just combined being careful to not over beat the mixture. Using a spatula, fold in 1 cup of the chocolate chunks, reserve the rest to place on top of cookies. Fold in 3/4 cup of candied nuts, reserve the rest to sprinkle on top of the cookies.
Step 5

If the dough is sticky don't worry, the oats will absorb the wetness of the dough and become thicker as it chills. Cover and chill the oatmeal dough for an hour. (If you chill longer than a few hours, let the dough sit at room temperature for 15-20 minutes before trying to roll dough balls -- it gets hard!)
Step 6

Preheat the oven to 350°F. Line a sheet pan with parchment paper.
Step 7

With an ice cream scoop, scoop out dough, roll cookie dough balls and flatten slightly. Place some of the reserved chocolate chunks and nuts on the cookies. Bake 8-11 minutes, watching the cookies carefully near the end of baking. Try to slightly underbake to keep the cookies soft and chewy! They might look a tiny wet in the centre, but will harden as they cool!