Chocolate Chip-Pecan-Oatmeal Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk skim is fine
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon course sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2-1/2 cups old-fashioned oats not instant
- 12 ounces semi-sweet chocolate chips 2 cups or one regular bag
- 1-1/2 cups pecans chopped
Instructions
- Preheat oven to 350°F.
- Cream butter with brown and white sugars in a mixer or by hand.
- Add the vanilla, milk and eggs. Combine flour, salt, baking soda, and baking powder in a separate bowl; add to the creamed mixture and beat to combine. Stir in the oats, chips and nuts.
- Drop each rounded scoop (don't flatten) of dough 1-1/2-inches apart on greased cookie sheets (or covered in parchment paper).
- Bake for 10-12 minutes. Remove them from the oven when they look almost cooked as they will continue to cook a bit on the warm cookie sheet.
- Let sit 3-5 minutes on the cookie sheet, then remove to cooling racks.
Notes
* These cookies freeze well.
* Make them gluten-free: substitute 2 cups Cup4Cup gluten-free flour for the all-purpose flour and 2-1/2 cups gluten-free oats (such as Bob's Red Mill Old Fashioned Rolled Oats). Everything else remains the same. Be sure to refrigerate dough for at least an hour (or longer) before scooping and baking.
* Make them gluten-free: substitute 2 cups Cup4Cup gluten-free flour for the all-purpose flour and 2-1/2 cups gluten-free oats (such as Bob's Red Mill Old Fashioned Rolled Oats). Everything else remains the same. Be sure to refrigerate dough for at least an hour (or longer) before scooping and baking.
