Chocolate Chip and Pecan Oatmeal Cookies

    26 min

    Deliciously moreish oatmeal cookies, studded with chocolate chips and pecans. You could use walnuts instead, if desired. The secret to the irresistible texture is oat flour made out of regular porridge oats.

    28 people made this

    Serves: 50 

    • 250g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 200g porridge oats
    • 225g butter, softened
    • 200g caster sugar
    • 220g dark brown soft sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 340g plain chocolate chips
    • 110g chopped pecans

    Prep:15min  ›  Cook:11min  ›  Ready in:26min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Sift together the flour, baking powder, bicarbonate of soda and salt. Set aside. Process the oats in a blender or food processor until almost powdered, then combine with the sifted ingredients.
    3. In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and pecans. Drop by rounded spoonfuls onto ungreased baking trays.
    4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking trays for 5 minutes before removing to a wire rack to cool completely.

    Freezing tip

    Since it makes a large batch I usually freeze some of the dough in cookie-sized drops. The frozen cookies need to be baked about 2 minutes longer and seem to be even stickier in texture and more chewy.

    Freeze after baking

    You can freeze these cookies for months after baking. Just be sure they've cooled to room temperature before popping them in the deep freeze.

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    Reviews & ratings
    Average global rating:

    Reviews in English (22)


    Great cookie! I made these exactly as the recipe directs, opting out of the trend to process only half the oats as many reviewers appear to be doing. This is a substantial cookie, full of rustic texture, but still chewy. I used 1/4 cup ice cream scoop mounds, flattened them slightly, and baked them about 10 minutes. The only thing I'll change next time I make these is toast the pecans first, but this is no criticism of the recipe, which is perfect as is. Not only are these delicious (a great GUY cookie!) but they're beautiful too.  -  30 Jun 2009  (Review from Allrecipes US | Canada)


    I would have given it 5 stars, but there wasn't nearly enough grundle.  -  10 Oct 2006  (Review from Allrecipes US | Canada)


    This recipe makes the best chocolate chip cookies! I took the advice of the previous reviewer and ground only half of the oatmeal to flour. This is the first chocolate chip cookie recipe I've made in quite a while that turned out perfectly consistent cookies... Still chewy, not DRY and crumbly.... Even down to the last cookie in jar! I made the large batch as given and they didn't even last our family a week. Look forward to trying the freezing suggestion. Thank you SO much for this wonderful recipe. Your graciousness will be cherished by our family for life. (recipe may just make it in to our holiday festivities in the form of a stocking stuffer  -  24 Nov 2007  (Review from Allrecipes US | Canada)