I wanted some cookies but I couldn’t decided between oatmeal cookies and chocolate chip. So, I made the best of both worlds with these chocolate chip oatmeal cookies.
Chop the pecans pretty fine, so you get nuts in every bite.
Don’t be like me and grab the 1/3 cup measure when measuring the oatmeal – I thought I had put my hand on the 1/4 cup so I ended up with 2/3rds cups more oats than planned. The cookies were still delicious, they just were more oatie than planned (and Michelle seems to like them better that way). On second thought, maybe be like me.
Chocolate Chip Oatmeal Cookies
1 3/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup brown sugar, packed
1/2 cup granulated sugar
1 1/2 sticks butter, softened
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 – 10 ounce package bittersweet chocolate morsels
2 cups rolled oats
1 cup finely chopped toasted pecans
Pre-heat oven to 350° degrees F
Place flour, baking soda and salt in a small bowl. Whisk to combine.
In a large mixing bowl beat together the brown sugar, granulated sugar and butter until light and creamy. Beat in eggs, milk and vanilla extract.
Slowly beat in the flour. Then add oats, bittersweet morsels and nuts and mix well.
Drop by rounded tablespoons onto ungreased baking sheets. Bake for 13 minutes for chewy cookies and 15 minutes for crispy cookies.
Allow cookies to cool 1 minute on the baking sheet before transferring to wire racks to cool completely. Store in an airtight container.