GF Chocolate Chip Pecan Oat Cookies

Full of ground oats, Praline Roasted Pecans and delicious milk chocolate, these soft and chewy chocolate chip cookies are a family favorite!

Prep Time: 20 minutes
Cook Time: 8-10 minutes

Servings: approximate 4 dozen cookies

Ingredients

  • 2 cups butter, room temp
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 4 eggs, room temp
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk
  • 2-3/4 cups all purpose or gluten-free flower
  • 2-3/4 cups ground old fashioned oats
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups milk chocolate or semi-sweet chocolate chip
  • 2 cups chopped Praline Roasted pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine flour, oats, baking soda, baking powder, salt and cinnamon in a separate bowl and set aside.
  3. Mix butter, sugar and brown sugar with a mixer on low until blend. Slowly increase mixer speed until the mixture is whipping to get a smooth, creamy texture.
  4. Add eggs, vanilla and milk on a low mixer speed until eggs are incorporated then increase mixer speed to get a fluffy, creamy texture.
  5. Add a third of flour mixture, blending on low until combined. Repeat until all of the flour mixture is added in, scraping the bowl between additions.
  6. Add chocolate chips and Praline Roasted pecans until combined.
  7. Spoon dough onto lined baking sheet.
  8. Bake for 8-10 minutes or until golden brown

Pan Cookie Variation

  1. Spread prepared dough into a greased 15-inch by 10-inch jelly-roll pan.
  2. Bake 20-25 minutes or until golden brown.
  3. Cool in pan on wire rack.
  4. Makes about 4 dozen bars.

Slice and Bake Cookie Variation

  1. Divide prepared dough in half and wrap each in wax paper; refrigerate for 1 hour or until firm.
  2. Shape each half into a 15-inch long log; wrap in wax paper and refrigerate for 30 minutes. *Dough may be stored in refrigerator for up to 1 week or move to freezer safe bag and store in freezer for up to 8 weeks.
  3. Cut into 1/2-inch thick slices and place on ungreased baking sheets.
  4. Bake 8-10 minutes or until golden brown.
  5. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.
  6. Makes about 5 dozen cookies.