HillStCookies recipe served on a plate, by Hill Street Bar & Restaurant
Jul 14 2026
Restaurants›Hill Street Bar & Restaurant›Hillstcookies Recipe

Hillstcookies Recipe

Inspired by Hill Street Bar & Restaurant
Time50m
Serves18

Make Hillstcookies Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cookie Dough

Finishing & Baking

Method

1

Take the unsalted butter out of the refrigerator about 30–60 minutes before starting so it reaches a soft but not melty consistency. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

2

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle), beat the softened butter with the granulated and light brown sugars on medium speed until the mixture is pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

3

Add the large egg and the vanilla extract to the creamed butter and sugars. Beat on low speed until just combined, about 30 seconds. Do not overmix.

4

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed.

5

Add the dry ingredients to the butter mixture in two additions, mixing on low speed until just combined after each addition. Stop as soon as there are no visible streaks of flour. The dough will be slightly thick.

6

Fold in the rolled oats, milk chocolate chips, and toasted chopped pecans (if using) with a spatula until evenly distributed. The dough should hold together but still be soft and slightly sticky.

Finishing & Baking

7

Portion

Using a 1.5 tablespoon scoop (or a heaping tablespoon), portion dough into 18–20 evenly sized mounds and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Gently press down the tops to flatten slightly for even baking.

8

Top and bake

If desired, sprinkle a tiny pinch of flaky sea salt on top of each cookie. Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft. Rotate the sheet halfway through baking for even color.

9

Cool

Allow the cookies to cool on the baking sheet for 5–7 minutes so they set, then transfer them to a wire rack to cool completely. The cookies will continue to firm up as they cool.

10

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. To refresh slightly, warm in a 300°F (150°C) oven for 5 minutes or microwave for 8–10 seconds.