Oatmeal Cookies

Oatmeal, Chocolate Chip, and Pecan Cookies
from CookingLight.com

I made these for Derrick and myself on Sunday and used dark chocolate chips and no pecans. They were so, so good that I had to make another batch for Derrick's co-workers. I had no chocolate chips so I drizzled the tops with a little white chocolate. I also substituted some of the white sugar with Splenda and didn't have any problems. I added about 1/4 cup more oats, too. I've made a lot of oatmeal cookies in my day and this might be the best one yet.

Ingredients

1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate minichips

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Yield: 3 dozen (serving size: 1 cookie)
Nutritional Information: CALORIES 81(33% from fat); FAT 3g (sat 1.4g,mono 1g,poly 0.3g); CHOLESTEROL 10mg; CARBOHYDRATE 12.9g; PROTEIN 1.1g; FIBER 0.5g