Ingredients

The following ingredients have 20 Servings
  • ½ cup butter (softened)
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour (spooned and levelled)
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup old-fashioned oats
  • ½ cup quick oats
  • ½ cup roughly chopped pecans
  • 1 cup chocolate chips

Instruction

  • Beat butter and both sugars in a large mixing bowl with an electric mixer on high speed until creamy.
  • Add egg and vanilla and beat just until combined - do not overmix the egg or you'll get tough cookies.
  • Combine flour, baking soda, salt and cinnamon in a small bowl. Add to egg mix and beat on low speed just until combined.
  • Fold in both types of oats, chopped pecans and chocolate chips (use a spatula here, or your mixer will get stuck).
  • Use a cookie scoop to scoop roughly 2-3 tablespoon portions of cookie dough. Place on a lined baking sheet (it's fine to place them close together at this point) and chill in the refrigerator for 30-60 minutes.
  • When ready to bake, preheat the oven to 350°F. Bake in batches on lined baking sheets, cookies spaced 2 inches apart, for 12-15 minutes, or until lightly golden brown (they will still be very soft when they come out of the oven).
  • Cool on the baking sheet for 5 minutes, then remove to a cooling rack to cool completely. Store in a cookie jar on the counter for 3-4 days.