I think I have a problem. I can’t stop eating these cookies. Seriously. They are making their way into my mouth 3 at a time, several times a day. I’m eating so many of them that I haven’t really eaten a proper dinner in a few days because I’m seriously just stuffed full of cookies. The only time that I am sans-cookie is at work. And that’s only because I force myself to walk out the door without a bag full of them. I need to keep a few hours of my life cookie-free, after all.
I have 2 sad cookies left in my cookie jar. The good news is they are super easy to whip together. The bad news is that it’s a million degrees (and humid!) out and the thought of turning on the oven makes me want to cry. I think I’ll have to wait until it cools off so I can bake more of these. And this time I probably won’t share.
Oatmeal Pecan Chocolate Chip Cookies
slightly adapted from Cooking Light
1 1/4 cup all-purpose or whole wheat flour
1 cup old fashioned oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/2 cup chopped pecans
1/2 cup semisweet mini chocolate chips
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, gently whisk together flour, oats, baking powder, baking soda, and salt. Set aside.
- In a separate bowl with an electric mixer set on medium speed, beat together sugar, brown sugar, and butter until well blended. Mix in vanilla and egg until just blended.
- Stir in flour mixture by hand until just combined. Stir in pecans and chocolate chips.
- Roll dough into 1″ balls and place 2″ apart on prepared baking sheets. Bake for about 12 minutes, or until edges of the cookies are lightly browned. Let cool on pan for 2 minutes before placing on a wire rack to cool completely.