Pumpkin Pie Spice Oatmeal Cookie + Chocolate Chunks and Pecans
These bakery-style oatmeal cookies are chewy with ooey-gooey chocolate and a slightly crunchy exterior. The pecans add a sweet nuttiness, and the pumpkin pie spice lends a warm, seasonal flavor. Can be made large or small.
- 144 g or 1 cup + 1 tsp all-purpose flour
- 7.7 g or 1 tbsp pumpkin pie spice
- 7.4 g or 1 1/2 tsp baking soda
- 3.6 g or 1 1/4 tsp salt
- 140 g or 1/2 cup + 3 1/2 tbsp light brown sugar
- 69 g or 1/4 cup + 1 1/2 tbsp granulated sugar
- 155 g or 5.5 oz unsalted butter room temp
- 62 g or 1/4 cup eggs (approx 1-2) whisked and strained
- 7.7 g or 1 tsp vanilla extract
- 155 g or 2 cups old-fashioned oats
- 90 g or 1/2 cup chocolate chunks + extra for topping
- 65 g or 1/2 cup pecans halves or pieces
Before you start
Take butter out of fridge and let come to room temp. You'll want it to be very soft for this recipe, so at least a few hours ahead.
For maximum efficiency—weigh out all ingredients into bowls before you start the recipe, so you can easily incorporate them as needed. For the eggs, whisk to combine, then strain before weighing. If you have a little bit leftover, save it to add to your breakfast the next day.
Preheat oven to 325 degrees F and position racks in upper and lower thirds of the oven. Line two large baking sheets with parchment paper or silicone mats.
Mixing oatmeal cookies
Sift flour, pumpkin pie spice, and baking soda into a medium sized bowl. Add salt and whisk to combine. In another mixing bowl, whisk together both sugars making sure to break up lumps.
Place butter in the bowl of a stand mixer fitted with a paddle attachment and cream on medium speed til it looks like the consistency of mayo. It should hold a small peak when the paddle is lifted. Add the sugars and mix 3-4 mins until light and fluffy. Scrape bowl and add eggs and vanilla. Mix on low to just incorporate eggs for 15-30 seconds. You don't want to over whip the eggs because it will cause them to expand and deflate in the oven. Add half dry ingredients and mix on low 15-30 seconds until just combined, then add remaining half and repeat.Scrape bowl and add oats. Mix on low about 10 turns to combine. Fold in chocolate chunks and pecans with a wooden spoon
Portioning and baking oatmeal cookies
Divide dough into 6 or 48 dough balls, depending on the size of cookie you want. You can either eyeball this using a cookie scoop or use a scale.
To make 6 large cookies—get the total weight of your dough and divide it by six. Then portion out each dough ball to that size in grams and place on prepared baking sheets (3 per tray). Please see notes for an example.
To make 48 small cookies—get the total weight of your dough and divide it by 48. Then portion out each dough ball to that size in grams. Please see notes for an example. Place on prepared baking sheets (12-24 per tray). You will need to bake these in two rounds if you have small sheet pans.
If dough is loose from being handled, place in fridge for 10 mins. Before baking, press extra chunks of chocolate and pecans into the dough balls.
Bake large cookies for 18-24 mins or small cookies for 8-12 minutes, reversing pans halfway through. Let cookies cool on the pan for 5-10 mins before transferring to a cooling rack to cool completely.
Oatmeal cookies can be stored in a covered container for up to 3 days.
Cookie portioning examples
Total weight of dough = 600 g
For 6 large cookies: 600 grams / 10 cookies = 60g per cookies
For 48 small cookies: 600 grams / 48 cookies = 12.5g per cookie
*if your scale doesn't measure to the decimal, don't worry. A gram isn't going to make a difference.