Thick, chewy oatmeal cookie studded with white chocolate morsels and toasted pecans.
Thick and chewy cookies
- Roberta M. favorited White Chocolate and Pecan Oatmeal Cookies 26 Mar 12:27
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Mix the whole wheat pastry flour with the baking soda, baking powder and salt and keep aside.
In the bowl of a food processor, dump the 2 cups of rolled oats and pulse 4 times to chop the oats a little.
Put in a bowl and keep aside.
You can pulse the raw sugar a few times too to get it a bit finer.
Using a mixer, beat the softened butter with the sugar until light and fluffy.
Add the eggs one at a time, beating well after each egg.
Scrape the mixer bowl to mix everything evenly.
Add the vanilla and cinnamon.
Add the flour mixture and mix gently.
Add the oats, pecans and white chocolate chips and mix gently.
Add the tablespoon of water.
Make sure the batter is well mixed.
Allow to chill for at least an hour.
To bake, preheat the oven to 350F/180C
Line a baking sheet with parchment paper or liner.
Scoop out cookie dough with a cookie scoop or make balls with hands.
Walnut size cookie balls, flatten slightly and bake for 12-15 minutes until browned at the edges.
Cool on sheet pan for about 5 minutes and then on a rack to cool completely.