Oatmeal Pecan Cookies

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 1/2 cup Oats, old fashioned

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light or dark lightly packed
  • 1/2 tsp Cinnamon, ground
  • 1/2 tbsp Cornstarch
  • 1/2 cup Flour, white
  • 1 cup Milk chocolate chips
  • 1/8 tsp Nutmeg
  • 1/4 cup Oat flour
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1/2 cup White sugar

• Nuts & Seeds

  • 1/2 cup Pecans

• Other

  • 1 stick (the equivalent of 1/2 cup or 8 tablespoons unsalted butter (at room temperature, not melted

Found on chelseasmessyapron.com

Description

Directions

• Make sure your butter is at room temperature and not melted.
• Cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes.
• Beat in the egg and vanilla.
• In another bowl, place the flour. Remove 1/2 tablespoon from the flour and replace it with the cornstarch. Stir together.
• Add in the oat flour (just blend regular oats in a blender or food processor until they reach flour consistency.)
• Add in the baking soda, salt, nutmeg, and cinnamon. Stir. (Feel free to increase spices to personal preference)
• Add in the old fashioned oats and stir.
• Slowly add in the dry to the wet ingredients mixing in between additions.
• Add in the milk chocolate chips.
• Coarsely chop the pecans. Optionally here, you can toast the pecans in the oven or stovetop if desired.
• Add in the pecans.
• Stir together all of the ingredients and then cover tightly and chill for at least 30 minutes.
• Preheat the oven to 350 degrees F.
• Scoop out balls of dough (watch for shape and size in the video OR if you have a food scale, do cookie balls about 1.6 ounces in size)
• Line a cookie sheet with parchment paper or a baking liner.
• Place balls of dough (no more than 9 cookies at a time) on the cookie sheet.
• Bake for 10-12 minutes or until lightly browned at the edges (even if the center looks a little under-done -- it cooks more after being pulled out of the oven).
• Err on the side of slightly under-baking these cookies for ultra soft and tender cookies!
• Press some extra chocolate chips and/or pecans into the tops of the cookies if desired.
• Allow to cool.