As a warning, these are not really drop cookies as the recipe advertised. The dough is pretty dry and crumbly, but it isn't difficult to roll into balls. The cookies came out perfectly with crisp outsides and chewy insides. These would be great cookies to leave out for Santa and his reindeer, especially if Santa (*ahem* Dad) really likes pecans.
Oatmeal, Chocolate Chip, and Pecan Cookies
adapted from Cooking Light, December 2007
1 1/4 cups all-purpose flour
1 cup regular oats
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
3/4 cup brown sugar
1/3 cup butter, softened
1 1/2 tsp vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/2 cup semisweet chocolate chips
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.Yield: 3 dozen cookies (My cookies were bigger and made about 2 dozen.)