MONDAY RECIPE POST - CHOCOLATE CHIP, OATMEAL AND PECAN COOKIES

I made a batch of oatmeal cookies for unexpected company.  I usually freeze the dough after I scoop them into individual cookie sizes, flatten them slightly on the cookie sheet and pop them in the freezer to flash freeze.  After that is done I seal tightly.  When company comes I cook as many as is needed, adding a tad extra time to the suggested 12 minutes, say 15 minutes total, but you need to check as everyone's oven heat is different.  Not only does the house smell great but it is nice to offer up fresh-from-the-oven cookies when you fix them a cup of tea or coffee.  Especially nice as we get busy with the upcoming holiday seasons.

I found today's recipe at the Martha Stewart site here.  I am going to do something a little different with mine.  Not everyone is fond of chocolate, so I am dividing the dough into two batches, one without the chocolate chips. 

Chocolate Chip, Oatmeal and Pecan Cookies makes 44 cookies

1 cup all-purpose flour, measured and leveled
1-1/4 cup rolled oats (not quick cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1-1/2 sticks) unsalted butter at room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips

Preheat oven to 350 degrees, with racks in upper and lower thirds.

In a medium bowl, whisk together flour, oats, salt, baking powder and baking soda.

In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping bowl as needed.

Add vanilla and egg and beat to combine. 

With mixer on low, gradually add flour mixture and beat just until combined.

Fold in pecans and chocolate chips.

Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets.

Bake cookies until puffed and golden around the edges, about 15 minutes, rotating sheets about halfway through.

Transfer cookies to wire racks to cool.