These are actually part three of my three-part installment of the no-one-is-left-in-gainesville-so-im-going-to-bake series. (part 1: gingerbread with cream cheese frosting has not been posted yet, Part 2: is the chocolate muffins above). These game out perfectly baked with just the right amount of pecan to chocolate chip ratio (crucial.) I would definitely make these again since they are so easy and I always have rolled oats on hand!
Oatmeal Chocolate Chip Pecan Cookies
Adapted From: Smitten Kitchen
1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup semi-sweet chocolate chips
1/2 cup pecans (optional)
Preheat oven to 350°F
-In a large bowl, cream together the butter, brown sugar
-Add the egg and vanilla and mix until smooth.
-In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.
-Stir this into the butter/sugar mixture.
-Stir in the oats, chocolate chips, pecans
-Bake them for 10 to 12 minutes. Remove when golden at the edges but still a little undercooked-looking on top.
-Let them sit for five minutes before transferring them to a rack to cool.
Note: If you cool the dough before scooping it on to the baking sheet they come out thicker! Also, when I make these again I will add some sweet coconut I think.