Big and Sturdy Chocolate Chip Cookies

Big and Sturdy Chocolate Chip Cookies

piątek, 24 stycznia 2014

Big and Sturdy Chocolate Chip Cookies

Time: 3 hrs 50 mins

Ingredients

• 1/2 cup pecan pieces
• 1/2 cup rolled oats
• 1/2 cup butter, melted and slightly cooled (about 5 minutes)
• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups bread flour (not all purpose)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (6 ounce) dark chocolate, chopped

Directions

• 1 Preheat oven to 350 degrees F.
• 2 Spread pecan pieces over half of a large cookie sheet.
• 3 Spread oats over other half of cookie sheet.
• 4 Bake pecans and oats for 8-10 minutes or until aromatic and toasted.
• 5 Remove from oven and let cool.
• 6 In a medium bowl, stir (by hand) melted butter, brown sugar and white sugar until smooth.
• 7 Stir in the egg and vanilla, being careful not to over-beat.
• 8 Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture.
• 9 Stir toasted oats and pecans.
• 10 Stir in chocolate chunks.
• 11 Using a packed quarter cup measure, shape dough into balls and place on a dish.
• 12 Refrigerate shaped dough balls for at least 3 hours.
• 13 Preheat oven to 375 degrees F.
• 14 Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart on cookie sheet.
• 15 Bake cookies for 15 minutes, covering loosely with sheet of foil after first 10 minutes to prevent over browning.
• 16 Remove from baking sheets to cool on wire racks.
• 17 Let cool completely.