Day 35: Oatmeal Chocolate Pecan Cookies

I was in a baking mood and whipped up these tasty babies.  I have had problems finding a good oatmeal cookie recipe as I am not a big fan of raisins.  When I found this one from Cooking Light, I had to give it a try.  No raisins in these cookies.  Just chocolate and pecan goodness.

I made them a bit bigger than called for and was concerned they were not cooked all the way through.  I left them in 3 minutes longer and they ended up way to crispy.  I pulled the second batch out after only an extra minute and they were still crispy, just not as bad.  I recommend pulling these guys out at the 12 minute mark even if they look a little under done.

My reviewers all gave this cookie a thumbs up.  I took them into work, gave some to may parents and force fed the Husband the cookies.  In less than 24 hours there are only 3 cookies left.  Even my extra-crispy version was a tummy pleaser.

Enjoy!

Oatmeal, Chocolate and Pecan Cookies

Ingredients

• 1 1/4 cup all purpose flour
• 1 cup regular oats
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoon vanilla extract
• 1 large egg
• 1/4 cup chopped pecans, toasted (bake at 350 on a cookie sheet for about 4 minutes)
• 1/4 cup semisweet chocolate minichips (I used regular-sized chips just fine)

The Steps

1. Preheat the over to 350
2. Combine flour and the next four ingredients in a bowl, whisk to combine and set aside.
3. Combine sugars and butter in a large bowl and beat with a mixer on medium speed until well blended.  Add vanilla and egg and beat again.  Add the oatmeal flour mixture a little at a time to the sugar mixture.  Mix until just combined. Stir in pecans and chocolate chips.
4. Drop a level tablespoon full cookie dough onto a baking sheet lined with parchment paper.  Keep cookies at least 2 inches apart.
5. Bake at 350 for 12 minutes or until the edges of the cookies are lightly browned.  Cool cookies on the pan for 2 minutes, then transfer to wire racks to continue to cool.
6. Eat and enjoy you fresh, homemade cookies!