These are soft inside and have crunch outside. MY FAV. Pecans, oats, and chocolate chips make for so much texture. Make sure to bake on parchment paper or silpat mat (no foil and not directly on the pan). AND refrigerate before baking for at least 30 minutes in the premade dough balls. A couple hours is best!
INGREDIENTS
1 cup (2 sticks) butter, room temp (softened not melted)
3/4 cup white sugar
1 cup packed brown sugar
3 tsp vanilla
2 large eggs
2 c all purpose flour
1 tsp baking soda
2 tbs powdered milk
1 heaping tsp kosher salt
2 cups semi sweet chocolate chips
1 1/2 cups old fashioned oats
3/4 cup finely chopped pecans
Total Servings: 18 cookies
STEPS
Cream sugars, butter, vanilla
Add eggs and beat until combined (don’t whip or mix on high- too much air in the dough)
In separate bowl, mix flour, powdered milk, baking soda, salt, and oats (yes, it really helps to mix it separately)
Slowly combine wet ingredients while mixing
Add in chocolate chips and pecans until combined (again- don’t mix on high speed)
Ball into 2-3inch balls and refrigerate for at least 30 minutes (1-2 hours is even better).
Preheat oven to 350F
Bake for 14-15 minutes at 350F and allow to cool before removing (middle will be soft and will firm as they cool)
Eat up!! XO- Jordan
