toasted oatmeal, pecan, & chocolate chip cookies
As the warm September days give way to cooler evenings, cravings shift toward satisfying treats. While I’m not quite ready to dive headfirst into fall baking, I would never say no to cookies brimming with toasted oats and chocolate chips. A handful of toasted chopped pecans imparts the subtle richness I’m after.
These golden and chewy cookies are the kind that inspire me to search for a designated “cookie jar” so that I’m always prepared for an afternoon pick-me-up. So tell me, do you have a cookie jar? What’s your favorite kind of cookie?
Toasted Oatmeal, Pecan, & Chocolate Chip Cookies
Adapted from Cooking Light
1 cup rolled oats
1 1/4 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp unsalted butter, at room temperature
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup pecans, toasted and chopped
1/2 cup semisweet chocolate chips
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Place oats on a baking sheet; toast until lightly golden, about 5 minutes. Remove oats from oven and place in a medium bowl; whisk in flour, baking powder, baking soda, and salt. Beat butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in egg and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Fold in pecans and chocolate chips.
Form 1-inch balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 10 minutes or until cookies are golden. Cool for 1 minute on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 2 days.
Yield – 36 cookies (serving size: 1 cookie)
Calories – 75
Carbs – 13