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Categories:
unsalted butter light brown sugar sugar eggs vanilla flour baking soda dark molasses salt orange zest nutmeg old-fashioned pecans
Viewed: 17 - Published at: 4 years agoIngredients
- 1 cup unsalted butter
- 2/3 cup light brown sugar
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups AP flour
- 1/2 teaspoon baking soda
- 1 tablespoon dark molasses
- 1/2 teaspoon salt
- 4 teaspoons orange zest
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups dark chocolate chunks
- 1 cup roasted pecans, chopped
Method
- Sift together the flour, baking soda and nutmeg. Set aside
- In your stand mixer with the paddle attachment, cream the butter and both types of sugar until smooth, light and creamy. Add the eggs, vanilla, molasses, salt and orange zest; beat until smooth.
- Add the flour mixture, stir to combine. Add the oats, chocolate and pecans, stir until evenly distributed.
- Wrap your dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
- Preheat the oven to 375 degrees and line a baking sheet (or two) with a silicon mat or parchment.
- Scoop the cookies onto your prepared baking sheets about 2 inches apart and bake for 10-12 minutes, until golden at the edges and gooey inside. Allow them to rest on the baking sheet 5 minutes before removing and transferring to a cooling rack.
