And now for a special treat, because we’ve all been good (at something) and summer is here and all of us could do with a bit of sweetening…
I am wild about this lady’s writing style and of course, the amazing recipes she posts. Here is one that will be a keeper. Come on, people, it contains oats. We all know how healthy they are! Check out her website and get hungry. I don’t know her name, but in her About Me blurb she writes that she’s: “A Polish-Italian home cooking gourmet hailing from the beautiful Jersey shore.”
Salty chocolate chunk + pecan cookies (Recipe link)
Original recipe from Anne Burrell
Re-interpreted by Thursday Night Baking
Barely altered by me
2 cups flour
1 cup rolled oats
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup dark brown sugar
1/2 cup natural cane sugar
2 sticks salted butter, room temp
1 tsp. vanilla extract
2- 4 oz. semi-sweet chocolate bars, coarsely chopped
1 cup toasted pecans, coarsely chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Combine flour, oats, baking powder, cinnamon and 1/2 teaspoon salt in a medium bowl. In a large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar, and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and, letting combine fully between each one. Stir in the vanilla.
With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and pecans by hand with a spatula.
Spoon the cookie dough by 2 tablespoon-size balls onto the parchment lined cookie sheets, placing each ball approximately 2 inches apart. Place the cookie sheet in the oven and bake for 12 to 13 minutes. As soon as they come out of the oven, sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot in order for the salt to adhere. Let the cookies cool for 2 – 3 minutes and then transfer them to a cooling rack.
A couple notes:
I’m very liberal with the sea salt… Let’s just say I use more than a “few grains.” I used my sea salt grinder to top each cookie with large flakes.
This is a fabulously chewy dough that is super-versatile. Have fun with it and substitute your favorite nut or chocolate. I’m thinking white chocolate and macadamia would be another stellar combination.