Ummmmmm…This is The Organic Kitchen’s Chocolate Chip Oatmeal Meal Pecan Cookie. The dark chocolate, slight hint of cinnamon and orange zest glaze bring a tantalizing twist to this tasty dessert! Warm, chewy, chocolate goodness that is perfect for fall!
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This recipe can be found in my cookbook, “Seasonal Favorites from The Organic Kitchen Cookbook: Autumn/ Winter menus” available in eBook for iPhone or iPad.
This recipe is really easy to follow so I will just add a few tips and guidelines to help you along and recount a little bit of personal history while I am at it…
My sisters and I used to bake cookies together. Nothing fancy just the Nestle Tollhouse recipe. It was fun… and delicious. We would get out the ingredients, make the cookie dough and of course we could hardly wait for the cookies to cool off enough so that we didn’t burn our tongues when we ate them.
Of course I had to take the Tollhouse recipe and kick it up a notch…or two. Here at The Organic Kitchen we try to make everything a little extra special… but the really important things are the same…the amazing aroma of baking cookies, the anticipation of eating a warm gooey cookie and sharing our little masterpieces with others.
This dough is really dense. You get a nice upper body workout stirring the dark chocolate chips and pecans in by hand. And that’s a good thing because I am sure at least a little bit of dough is going to make to your mouth before the baking begins.
Oh my…yes I know, it’s my fault you are getting hungry…my bad! But before skippin down to the recipe stay tuned for this tip: I prefer to use parchment paper instead of spraying my cookie sheet. It keeps the cookie sheet looking newer longer! After baking we let the cookies rest on a cookie rack. My sisters and I didn’t quite ever get this concept, we went straight to dipping them in milk!
Yep they are pretty amazing just like this…but why stop here?
Lets make the glaze!
If you bought the first addition of my book, I apologize, I shorted you on glaze! Just double the recipe using two cups of powdered sugar. If you bought the second edition you are good to go!. Always make the glaze thick, like molasses or it will just run off the cookie. I use a microplane to zest my citrus and a hand held juicer to squeeze the oranges (or lemons…or limes)..
A lovely fall treat but truth be told…I make them all year.
Simply melt dark chocolate in double boiler and dip half the cookie. By the way, I only ate one of these cookies while making this post…let’s just say my yoga students got awfully lucky today!
The Recipe: Chocolate Chip Oatmeal Cookies with Orange Zest Glaze
- The Cookies:
- 2 ¼ cups flour (I have used Bob's Red Mill Gluten Free flour and it works very well, not quite the same texture, but good flavor)
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp cinnamon
- 1 cup butter
- ¾ cup brown sugar
- ¾ cups granulated sugar
- 1 tsp vanilla paste
- 2 large eggs
- ⅔ cups rolled oats
- ⅔ cups chopped pecans
- 10 oz good quality semi sweet chocolate chips
- The Orange Glaze:
- 2 cups powdered sugar
- 2-3 T fresh orange juice
- 1 tsp orange zest
- Preheat oven to 375 degrees and place rack in center of oven.
- For cookies:
- Place flour, salt, cinnamon and baking soda in a large bowl and set aside. Cream butter and sugars in mixer (I love my Kitchen Aid!). Add eggs and vanilla paste, mix till combined. Slowly add flour mixture and whole oats, mix well. Add chocolate chips and pecans, fold in by hand. Place by large spoonfuls onto parchment covered cookie sheet and bake for 9-11 minutes. Allow cookies to cool, then glaze.
- For Glaze: Zest orange, set aside. Place powdered sugar in a large bowl and add orange juice a little at a time. When consistency is like thick honey (really thick, barely pourable)stop adding juice. Add zest and mix. Drizzle lightly on cooled cookies. Serve when glaze is set.
MAY I PLEASE ASK A FAVOR?
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post tags: vegetarian, dessert, cookie