This is a chocolate chip cookie that pretty much has everything you could possibly put into a chocolate chip cookie. Different types of sugar, different types of chocolate chips, oats, some nuts, and something extra to kick things up a notch, too.
Even though I had made these cookies before, this was sort of a test batch in different ways. I baked them on silpat for once, and I made 2 different sizes (medium and small). The cookies spread more on the silpat than when I made them on parchment paper, and the small ones crisped up more than the larger ones (as expected). My preference: either. They both tasted great!
1 cup (2 sticks) unsalted butter
1 ¼ cups (250g) light brown sugar
½ cup (100g) granulated sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 cup (95g) uncooked rolled (or old fashioned) oats - not quick oats
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 cup (170g) white chocolate chips, extra for garnishing, if desired
1 cup (170g) semi-sweet chocolate chips, extra for garnishing, if desired
1 cup (150g) roughly chopped, toasted pecans, extra for garnishing, if desired
Optional: vanilla fleur de sel
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, ½ teaspoon salt, and cinnamon and whisk together.
Stir in the white chocolate chips, chocolate chips and pecans.
Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, tuck extra chips and pecans over tops of dough mounds for a lovely appearance. Optional: sprinkle some vanilla fleur de sel on the top of the cookies.
Chill, on sheet pan for 30 minutes.
Preheat the oven to 325˚F. Remove the cookies from the refrigerator and bake for 14-18 minutes (10-12 min for smaller cookies), or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.
Modified version of the "I want to marry you cookie" recipe by Chris Scheuer