Chocolate Pecan Oatmeal Cookies

These cookies are so amazingly delicious! They are from Ina Garten's Back to Basics cookbook and she wrote that after decades of finding the perfect oatmeal cookie recipe, this is the winner because it's crisp on the outside and chewy on the inside. The original recipe calls for raisins and not chocolate chips, but we decided to do a switch-a-roo to make them perfect for us.

CHOCOLATE PECAN OATMEAL COOKIES

• 1 1/2 cup pecans
• 1/2 pound unsalted butter, at room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 2 extra-large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 1 1/2 cup chocolate chips

Preheat the oven to 350 degrees. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

Beat the butter and both sugars together until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, chocolate chips, and pecans and mix until just combined.

Using a small ice cream scoop or tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12-15 minutes, until lightly browned. Transer the cookies to a baking rack and cool completely.