Delicious and flavorful oatmeal pecan cookies -- crisp on the edges and chewy in the center!
Make sure your butter is at room temperature and not melted.
Cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla.
In another bowl add the flour and cornstarch. To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get 1/4 cup and add that in. Add in the baking soda, fine sea salt, nutmeg, cinnamon, and old fashioned oats.
Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Coarsely chop the pecans and add them in.
Stir together all of the ingredients and then cover tightly and chill for at least an hour. These cookies don't cook well without being chilled.
Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, do cookie balls about 1.8 ounces in size)
Line a cookie sheet with parchment paper or a baking liner. Place balls of dough (no more than 9 cookies at a time) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.
Bake for 7-9 minutes or until lightly browned at the edges (even if the center looks a little under-done -- it cooks more after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked.
Err on the side of slightly under-baking these cookies for soft, chewy, and tender cookies!
Press some extra chocolate chips into the tops of the cookies if desired. If desired, add a sprinkle of sea salt to the cookies. Cookies best enjoyed within 2-3 days.