It’s been so humid here on the East Coast this summer, it’s hardly been fit. I was up early Friday morning though, so I sucked it up and turned on the oven to bake some cookies. You know I don’t bake cookies often, they are so tedious – baking pan after pan of the same thing. I recently got myself a new cookie scoop from Epicure though, and it really does make cookie-life much easier and this one is study enough I don’t think I’ll break it as quickly as all of the other ones I’ve had in the past.
These cookies are from Cooking Light and I am really starting to love their recipe database. I no longer think of ‘light’ as a dirty word at all… these cookies contain real butter, real sugar… real ingredients, the way a cookie should be. There is a bit less butter, a bit less chocolate (but a neat trick that I’ll share), and some extra goodies like pecans and oatmeal.
We all loved this recipe, and the cookies were still crispy on the outside, a bit chewy on the inside a day later, just the way I like ‘em.
Oatmeal Chocolate Chip Pecan Cookies
Adapted from Cooking Light
1 1/4 cups all-purpose flour (about 5 1/2 ounces) (I did use weight)
1 cup regular oats (I used quick oats)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup packed brown sugar (I used golden brown)
1/3 cup butter, at room temperature (I used salted)
1 1/2 tsp pure vanilla extract
1 large egg
1/4 cup chopped pecans, toasted (I didn’t toast out of laziness, remember, I made these early!)
1/4 cup semi sweet chocolate chips (plus a few more to sprinkle on top)