½cup (8 tablespoons/ 113g)unsalted butterat room temperature, not melted
½cup (110g)dark brown sugarpacked
½cup (100g)white sugar
1largeegg
2teaspoonsvanilla extract
½cup + 3 tablespoons (86g)white flour(when you measure, make sure to spoon and level)
½tablespooncornstarch
¼cup (25g)oat flour(See Note 1)
½teaspoonbaking soda
½teaspoonfine sea salt
⅛teaspoonnutmeg
½teaspoonground cinnamon
1 ½cup (147g)old-fashioned oats(not quick oats)
1cup (180g)milk chocolate chipsplus more for adding to the tops of the cookies
⅓cup (40g)chopped pecans
Instructions
BUTTERPREP: Make sure the butter is at room temperature and not melted. Line a large sheet pan with parchment paper or a silicone liner (without one, the bottoms tend to burn).
WETINGREDIENTS: Cream together the butter, brown and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla.
DRYINGREDIENTS: In another bowl, add the flour and cornstarch. To make oat flour, blend regular oats in a blender or food processor until they resemble flour. Measure to get ¼ cup and add that in. Add in the baking soda, fine sea salt, nutmeg, cinnamon, and old-fashioned oats.
COMBINE WET AND DRY: Add the dry to the wet and mix until just combined. Stir in the chocolate chips. Coarsely chop the pecans and add them in.
CHILLDOUGH: Stir all the ingredients together, cover tightly and chill for at least an hour. These cookies don't bake well without being chilled.
PREHEATOVEN: Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, make cookie balls about 1.8 ounces in size or about 2½ tablespoons in size). Roll into even-sized balls.
CHILLAGAIN: Place balls of dough (no more than 8 cookies at a time; these cookies spread a lot) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.
BAKE: Bake for 10-15 minutes or until lightly browned at the edges (even if the center looks a little underdone -- cookies continue to bake after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked; they firm up more as they cool. (Err on the side of slightly underbaking for soft, chewy, and tender cookies!)
MAKE 'EM PRETTY: Press some extra chocolate chips onto the tops of the cookies if desired. If desired, add a sprinkle of sea salt to the cookies. Cookies are best enjoyed within 2-3 days.
Video
Notes
Note 1:Oat flour: Making oat flour takes just a minute to do! Here's all you need to do
Add some old-fashioned oats to a food processor or small blender jar.
Pulse the oats until they are ground into a powder-like consistency that resembles flour.
Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left--this will affect the texture and liquid absorption of these oatmeal pecan cookies.
Measure: make sure to fill the ¼-cup measurement of oat flour to the very top. Then level off the top by scraping the backside of a table knife across the top.