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Oatmeal, Chocolate & Pecan Cookie

Yield: 24 Cookies

Degree of difficulty: Easy

Prep Time: 15 Minutes

Bake Time: 15 Minutes

Total Time: 30 Minutes


3 cups Cup4Cup Ancient Grains flour

1 teaspoon baking soda

1 teaspoon salt

3 cups rolled oats

1 cup toasted chopped pecans

1 cup Dark or Milk Chocolate Chunks

1 teaspoon ground cinnamon

1 ¼ cups unsalted butter

1 ¾ cups dark brown sugar

1 cup granulated sugar

2 eggs (room temperature)

1 Tablespoon vanilla paste (or extract)


  1. Preheat oven to 350°F.
  2. Melt butter on the stove top or using a microwave 5-10 seconds at a time.
  3. Combine dark and granulated sugar and add to the bowl of an electric mixer. Paddle on medium low speed, slowly incorporating the hot butter until homogeneous.
  4. While the mixture is still hot, add egg and vanilla paste. Mix on medium speed for 3-5 minutes until the mixture becomes light and airy.
  5. Separately whisk together flour, baking soda, cinnamon and salt. Add to mixer, and paddle on low until just combined. Scrape down the sides and add oats, chocolate and pecans.
  6. Mix until all ingredients are incorporated.
  7. Optional: refrigerate for up to 24 hours; however, the dough can be used immediately.
  8. Portion dough with a 2-ounce scoop.
  9. Place cookies 5 inches apart, pressing the center down slightly to form a “puck” shape.
  10. Bake at 350°F for 12-15 minutes.
  11. Allow cookies to cool for 5 minutes on cookie sheet before removing.