Double Chocolate Pecan Oatmeal Cookies
- 1 c. butter, at room temperature
- 1 1/4 c. brown sugar
- 1/2 c. granulated sugar
- 2 tsp. vanilla extract
- 1 whole egg
- 1 egg yolk
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 2 c. all-purpose flour
- 1 c. rolled oats
- 1 c. white chocolate chips
- 1 c. semi-sweet chocolate chips
- 1 c. pecans, coarsely chopped
Preheat the oven to 325° F.
Add the room temperature butter to a mixing bowl; add both sugars and vanilla. Beat on medium speed until blended.
Mix the whole egg with the egg yolk and add to butter mixture in the bowl. Beat on medium-high speed for 30 seconds. Add the salt, baking soda, and cinnamon; mix for 30 seconds. Scrape down the sides of the bowl. Add the flour and rolled oats and mix until well combined. Add the white chocolate chips, semi-sweet chocolate chips, and pecans. Mix until well combined.
Scoop small balls (1-2 teaspoons) of dough onto a silicone baking mat or parchment-lined baking sheet. Bake for 14-18 minutes or until the cookies are lightly browned around the edges. Allow the cookies to cool for a few minutes on the baking sheet before removing them to a cooling rack to cool completely.
- Yields: About 6 dozen cookies
- Preparation Time: 45 minutes