Ingredients

The following ingredients have 12 Servings
  • 1/2 cup (4-ounces) unsalted butter at room temperature
  • 3/4 cup plus 2 Tablespoons (6.15-ounces) granulated sugar
  • 1 Tablespoon molasses (See Tip 1)
  • 1 egg, room temperature
  • 1 Tablespoon milk
  • 1/2 Tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (5-ounces) all-purpose flour
  • 1 cup (3-ounces) Old-fashioned rolled oats
  • 1 cup (6-ounces) bittersweet chocolate chips (See Tip 2)
  • 1/2 cup (2-ounces) toasted pecan pieces (See Tip 3)

Instruction

  • Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper. Set aside.
  • In a medium bowl, beat butter with electric mixer until light and creamy. Add the sugar and beat on high speed until light and creamy. Add the molasses and beat until well combined. Add the egg; beat well. Beat in the milk, vanilla extract, salt, baking soda and baking powder, until well blended. Add the flour and beat on low speed until well incorporated. Stir in the oats, chocolate chips and pecan pieces using a wooden spoon. (See Tip 4)
  • Using a 1 1/2-Tablespoon (1 3/4-inch) ice cream scoop, drop cookie dough onto the prepared cookie sheets. Cookies should be about 2 inches apart. Flatten cookies with a damp hand. (See Tips 5 and 6)
  • Bake for 8 to 10 minutes, or until the edges of the cookies are lightly browned, but the centers remain pale. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. (See Tip 7) Yield: 24 cookies.