A Chocolate Chip Cookie infused with Fall

Now why didn't I think of this before? Take all that is good about every fall/Thanksgiving dessert you've ever had... cinnamon, spices, citrus, oats, pecans.... and throw them into a chocolate chip cookie. This cookie really just made me happy. It felt like fall. Now, I might have had football on and it might be a dark, cool Sunday here in LA (rare, so I'm relishing the moment) - but nonetheless, the holidays just seem that much closer w/ this cookie in hand.


Easily the best tasting dough I've ever had. Come on, you know you eat more of the dough than you should too. But if you can force yourself to bake a few cookies, pure bliss. Now, I've got a new knack for freezing things, and what I'm loving about this recipe is that you can freeze the dough balls and throw them in the oven when you're craving a bit of fall over the next few weeks. Good for elongating the joy of fall, and not the waistline ;)
Enjoy! ~Jill

Spiced Oatmeal, Pecan & Chocolate Chip Cookie
adapted from SmittenKitchen

Based on reviews and my personal preference, I upped the spices, lessened the white sugar, evened out the pecan/chocolate ratio and was cautious of the orange zest. Note: the dough is so good, you're going to have trouble actually making the cookies, just saying... (it's kinda like one of those fancy dark chocolate morsels infused w/ orange) aka: real good.

Makes about 3 dozen cookies

8 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 1/4 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground all-spice
1 cup quick-cooking oats
1 cup chopped pecans
1 1/2 teaspoons freshly grated orange zest
1 cup semisweet chocolate chips

Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Chill dough for 10-20 min. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container. (or flash-freeze dough balls on a tray and then store for fresh cookies later!)

Flash-freeze for a few minutes so you can throw the dough balls into a freezer bag for later! See to the right, I wasn't joking about this new freezing leftovers "phenomenon" I've taken on... chili, corn bread, meat, coffee in ice cube trays for non-watered down iced coffee... really just learning how to take advantage of my freezer, I do realize this... but better late than never!

Then chop open that orange and relish in some quality Vitamin C while you bake these bad boys ;)