This chocolate chip oatmeal cookie recipe is bit lighter and crisper than the traditional recipes.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled (old-fashioned) oats
1/2 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Hardware
Whisk
Large bowl
Medium Bowl
Parchment paper
Cookie sheet
Mixer
Step 1: Preheat to 350 degrees F.
Step 2: Line cookie sheet with parchment paper.
Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, salt, oats, and pecans.
Step 4: In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended.
Step 5: Beat in the egg until smooth and barely fluffy.
Step 6: With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated.
Step 7: Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture, blend just to combine.
Step 8: Mix in the chocolate chips.
Step 9: With moistened fingers, drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals, flatten and round out the cookies a little.
Step 10: Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top.
Step 11: Set the cookie sheets on a rack to cool.
Makes 24 cookies.
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