In a medium bowl, whisk together flour, oats, salt, cinammon,
baking powder, and baking soda.
In a large bowl, using an electric mixer, beat butter and brown
sugar on high until light and fluffy, about 4 minutes, scraping
down bowl as needed.
Add vanilla and egg and beat to combine.
With mixer on low, gradually add flour mixture and beat just
until combined.
Fold in pecans and chocolate chips.
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Drop dough by tablespoonfuls, 2 inches apart, onto parchment-
lined baking sheets.
Bake cookies until puffed and golden around edges, about 15
minutes, rotating sheets halfway through.
Transfer cookies to wire racks to cool.
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