forward to many more

This recipe makes a really big batch of cookies. I usually make the whole batch so I have plenty to share. They mix best with a heavy duty stand mixer, but a good hand mixer will also do the job. If you aren’t sure if your mixer will hold up to this volume of thick dough, I would recommend halving the recipe to make it a bit easier. You’ll still end up with lots of cookies.

So, what makes these so good? I’m not sure I can pinpoint any one thing. It’s just the whole package. I love that the oats are ground before mixing them in. They add a nice chewiness while not drawing too much attention to themselves. The two kinds of chocolate are just brilliant, and you know I’m going to tell you to use the very best you can find. And, of course, my beloved pecan just makes them even better.

As Bake or Break enters its third year, I thank all of you for reading and commenting. These first two years have been so wonderful and exciting and surprising, and I look forward to many more!

After the cookies have cooled, place them in an airtight container and store at room temperature up to 3 days. They’ll also keep in the freezer (in an freezer-safe container or bag) up to 3 months.

This cookie dough also freezes very well if you’d like freshly baked cookies on demand. Properly stored, the dough will keep in the freezer up to 3 months. Bake as directed, adding an extra minute or two to the baking time. Learn more: How to Freeze Cookie Dough