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+ servings

Oatmeal Cookies with Dark Chocolate and Nuts


  • 5 oz unsalted butter, at room temperature
  • 1 tsp fine-grain sea salt
  • 5 oz natural sugar (Sugar in the Raw or Turbinado) - or brown sugar
  • 4 oz fine-grain natural cane sugar
  • 1 large egg, at room temp
  • 1 tsp vanilla
  • 8 oz whole wheat pastry flour (or spelt flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 oz old-fashioned rolled oats
  • 2 oz pecans, roughly chopped
  • 2 Tbsp golden flax seeds
  • 10 oz dark chocolate, rough-chopped


  • In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugars, and salt. Cream until they're until well-incorporated and airy.
  • Add the egg and vanilla.
  • Beat until the mix resembles the texture of a smooth buttercream.
  • Add the flour, baking soda, and baking powder and mix on a low until just combined.
  • Using your hands, fold in oats, pecans, flax seeds, and shaved dark chocolate.
  • Roll into balls (~ 3 oz in size), then chill dough for at least 30 minutes. (The longer you chill it, the less it will spread during cooking. (I chill mine at least 24 hours, preferably 72 hours)
  • Preheat oven to 350° F.
  • Bake for 15 to 16 minutes, then let them sit on the pan for 10 minutes before transferring to a cooling rack.
  • Note: they won't look done when you take them out of the oven, but the residual heat from the pan will give them just the right amount of gooey-ness as they rest.