This recipe is modified from the Dessert A Day cookbook I’ve mentioned in a previous post.
Confession: I used pecans in this recipe, not because I thought it would taste good, but I read “almond” and pictured “pecans” in my Drunken Cookie mind. Hmmm…
- 1 cup butter
- 3/4 cup sugar (or sugar substitute, if desired. I tried this recipe with Splenda).
- 3/4 brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 teaspoon salt
- 2 cups rolled oats – 1/2 cup of which is processed in a food processor until fine (optional)
- 2 cups dark chocolate chips
- 1 cup of toasted chopped pecans… mmm toasty
- 1/2 cup sugar for rolling — aka Where The Magic Happens
Directions: Your standard cookie directions apply here. Mix butter and sugars until fluffy. Add eggs, mix, add vanilla, mix some more. Blend the flour, soda, salt together and add to mix. Fold in the oats, chocolate chips, and pecans. The batter should be thick.
Here’s where the first batch failed for me: the first batch was bland. Just ok. Not sweet enough, nothing that says “make these again!”. The cookies looked dull and unappetizing. I’m sure it’s because of the changes I made to the original recipe, but what now?
I’m not one to give up on a whole bowl of cookie dough after one batch!
So I rolled each ball of dough in granulated sugar. And the magic happened. I’m willing to bet that these would taste awesome with a little cinnamon sugar on the outside as well. The cookies tasted sweeter, the flavors popped, and they looked amazing.
Next time you have a cookie recipe that doesn’t seem all that great after the first batch, just give it a nice roll in a little sugar. Ta-da!
These cookies were a hit with my co-workers, and although I used a sugar substitute and essentially negated it with the sugar roll, I’ll make these again.