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Oatmeal Pecan Chocolate Chip Cookies

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Serves 22 5" cookies | Prep Time | Cook Time

Why I Love This Recipe

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Ingredients You'll Need

2 cups all-purpose flour
3 cup old fashion oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
1/cup unsalted butter, softened
1 tablespoon pure vanilla extract
2 large egg
3 tablespoons milk
12 ounces semisweet chocolate chopped into 1/2" chunks
1 1/3 cups coarsely chopped pecans (5 oz)


Preheat oven to 350°. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in oats, pecans and chocolate chips. Place dough in the refrigerator until firm, at least 2 hours or overnight.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper and press down. Bake at 350° for 12 minutes or until edges of cookies are lightly browned but still soft in the center. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks. Store in an airtight container up to 2 days.

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