Ingredients

The following ingredients have 2 Servings
  • 1 cup (8 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (7-1/2 ounces) firmly packed light brown sugar
  • 2 large eggs
  • 2 Tablespoons water
  • 1 Tablespoon vanilla extract
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups (10 ounces) all-purpose flour
  • 3 cups (11 ounces) old-fashioned rolled oats
  • 2 cups (8 ounces) chopped pecans, toasted (See Tip 1)

Instruction

  • Preheat oven to 350° F.
  • Beat butter in a large mixing bowl on high until creamy. Add granulated sugar and brown sugar; beat on high until smooth and creamy. Add eggs, water, and vanilla extract; beat on high until light and fluffy. Add salt, baking powder, baking soda, and cinnamon; beat with electric mixer until well blended. Add flour and beat until smooth. Fold in oats and pecans; mix well.
  • Using a 1 3/4-inch ice cream scoop, shape into balls and place 3 inches apart on parchment lined baking sheets. Flatten cookie balls to 1/2-inch with a damp hand. (See Tip 2)
  • Bake at 350° F for 10 to 12 minutes or until golden brown. Remove immediately from pan to wire rack to cool. Store in airtight container.
  • Yield 4 to 4-1/2 dozen cookies. (See Tip 3)