Old West Oatmeal Cookies are a delightful twist on a classic treat, combining the robust flavors of oats, chocolate, and pecans. These cookies are perfect for satisfying your sweet tooth and bringing a bit of rustic charm to your kitchen.
Flour forms the base of the dough, providing structure to the cookies. Baking powder and baking soda are the leavening agents that help the cookies rise, achieving a light texture. A pinch of salt enhances the flavors. Softened butter creates a rich, tender crumb, while granulated sugar and brown sugar blend for the ideal sweetness and moistness. A single egg binds everything together, with vanilla extract adding depth. The heartiness of old-fashioned oats, the sweetness of semi-sweet chocolate chips, and the nutty crunch of chopped pecans make these cookies truly special.
These oatmeal cookies pair beautifully with a glass of cold milk or a scoop of vanilla ice cream. For a more grown-up twist, enjoy them with a cup of hot tea or coffee. They also make a delightful addition to a rustic dessert platter.
First, preheat your oven to 350°F and line two baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents so your cookies bake uniformly.
In a larger bowl, cream the softened butter with both sugars until the mixture becomes light and fluffy. This can take a few minutes, so be patient. Once fluffy, beat in the egg and vanilla extract until they're fully incorporated and the batter is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears into the batter. Next, stir in the oats, chocolate chips, and pecans until they're evenly distributed.
Using a tablespoon or small scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Keep an eye on them toward the end of baking to avoid overbaking.
After removing the cookies from the oven, let them cool on the baking sheets for about 5 minutes. This allows them to firm up slightly before you transfer them to a wire rack to cool completely.
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