Oatmeal, Chocolate Chip & Pecan Cookies

Oatmeal cookies are a classic, a proverbial favorite with both kids and adults and a cookie that everyone needs to have in their baking repertoire.

These cookies were fantastic! There were soft and chewy and chock-full of chocolate chips, spices and nuts. If you prefer different ingredients these are great cookies to make substitutions. You could add raisins, dried cranberries, walnuts or white chocolate chips. Add your favorite ingredients! These classic cookies prove that sometimes basic is best. Enjoy!


Oatmeal, Chocolate Chip & Pecan Cookies
Adapted from: Smitten Kitchen

Ingredients

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
12 ounces semisweet chocolate chips

Directions

Preheat oven to 350°F. Line a large cookie sheet with parchment or a nonstick baking mat.

Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl.

Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 9 to 11 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.