Big And Sturdy Chocolate Chip Cookies
- 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
- Preheat oven to 350 degrees F.
- Spread pecan pieces over half of a large cookie sheet.
- Spread oats over other half of cookie sheet.
- Bake pecans and oats for 8-10 minutes or until aromatic and toasted.
- Remove from oven and let cool.
- In a medium bowl, stir (by hand) melted butter, brown sugar and white sugar until smooth.
- Stir in the egg and vanilla, being careful not to over-beat.
- Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture.
- Stir toasted oats and pecans.
- Stir in chocolate chunks.
- Using a packed quarter cup measure, shape dough into balls and place on a dish.
- Refrigerate shaped dough balls for at least 3 hours.
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart on cookie sheet.
- Bake cookies for 15 minutes, covering loosely with sheet of foil after first 10 minutes to prevent over browning.
- Remove from baking sheets to cool on wire racks.
- Let cool completely.
pecan pieces, rolled oats, butter, light brown sugar, white sugar, egg, vanilla, bread flour, baking powder, baking soda, salt, dark chocolate
Taken from www.food.com/recipe/big-and-sturdy-chocolate-chip-cookies-103489 (may not work)