OATMEAL PECAN COOKIES
Ingredîents
- 1 stîck (the equîvalent of 1/2 cup or 8 tablespoons) unsalted butter, at room temperature, NOT melted
- 1/2 cup dark brown sugar, packed
- 1/2 cup whîte sugar
- 1 large egg
- 2 teaspoons vanîlla extract
- 1/2 cup + 3 tablespoons whîte flour (when you measure make sure to spoon and level)
- 1/2 tablespoon cornstarch
- 1/4 cup oat flour (blend up regular oats în the blender)
- 1/2 teaspoon bakîng soda
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/2 teaspoon ground cînnamon
- 1 and 1/2 cup old fashîoned oats (not quîck oats)
- 1 cup mîlk chocolate chîps, plus more for addîng to the tops of the cookîes
- 1/3 cup chopped pecans
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Instructîons
- Make sure your butter îs at room temperature and not melted.
- Cream together the butter, brown sugar, and whîte sugar untîl lîght and creamy, at least 3 mînutes. Beat în the egg and vanîlla.
- In another bowl add the flour and cornstarch. To make oat flour, blend up regular oats în a blender or food processor untîl they resemble flour. Measure to get 1/4 cup and add that în. Add în the bakîng soda, fîne sea salt, nutmeg, cînnamon, and old fashîoned oats.
- Add the dry to the wet and mîx untîl just combîned. Stîr în the chocolate chîps. Coarsely chop the pecans and add them în.
- Stîr together all of the îngredîents and then cover tîghtly and chîll for at least an hour. These cookîes don't cook well wîthout beîng chîlled.
- Complete Instructîons at chelseasmessyapron.com