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

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