Crunchy Chocolate Chip Pecan Oatmeal Cookies

My Aunt Marcia has been going through old family recipes and sending us all kind of gooides! She sent my Grandmere’s recipe for oatmeal chocolate chip cookies and I had to try. The original recipe made 7 dozen, so I cut it down a bit and removed the raisins (does anyone actually like raisins in cookies?!) But feel free to swap some of the chocolate chips or nuts for raisins if that’s your thing! I’m typically a chewy cookie gal – check out my chocolate chip recipe here – but actually like that these are crunchy. The oatmeal gives it some chew and you’re guaranteed to get chocolate chips or nuts in every bite.

I also found I get the best results when I bake the cookies on a silicone baking mat – this two pack from Amazon is under $11.67! I make these using a Kitchenaid Stand Mixer. I personally love my stand mixer and use it for so more than just baking, like my chicken salad. You can shop all my baking tools and essentials here.

Crunchy Chocolate Chip Pecan Oatmeal Cookies, makes 4-5 dozen

Ingredients

1 1/2 cups butter, softened
3/4 cup white sugar
1 1/4 cups brown sugar
2 eggs, room temperature
1 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
2 1/2 cups oats
1 1/2 cups chocolate chips
2/3 cups chopped pecans, or other nuts

Directions

Preheat oven to 350.
Cream together softened butter, sugars, eggs and vanilla in a stand mixer with the paddle attachment on medium speed until completely combined and no chunks of butter remain.
Whisk together flour, salt, baking powder, baking soda and cinnamon.
Add flour mixture to stand mixer and mix on low to medium speed until just combined.
Add oats, chocolate chips and pecans to stand mixer and mix on low until just combined. This will be a thick dough, you can also combine by hand if its too much for stand mixer.
Roll dough into golf ball sized balls and place on a greased baking sheet or lined with silicone baking mat. Bake for 12-13 minutes until lightly golden brown.
**If the dough gets too warm, the cookies will spread. Keep dough in fridge when not working with it or chill for 30 minutes before baking.