What's Up Cupcake?: Sweet Treats Saturday: Chocolate Chip, Oatmeal, and Pecan Cookies

One of my favorite types of cookies is the oatmeal cookies.

But not with raisins.

Never with raisins!

In fact, one of my closest friends and I met when she was the manager of the cafe at the bookstore that I worked at. I used to complain about the fact that the oatmeal cookies they received ready to be baked came with raisins. On days when I worked, she would pick out the raisins from the dough of one cookie so I would get my oatmeal cookie without raisins. She's still one of my best friends to this day.

Nowadays, I just make sure that when I make oatmeal cookies, raisins are never involved. So when I got my daily cookie recipe from Martha Stewart's mailing list, I was intrigued. Chocolate chip, oatmeal, and pecan cookies. Not a raisin in sight! Even the hubby gave these his stamp of approval. He's a chocolate chip cookie purist, but he was going back for seconds. These cookies have just the right amount of each of the title ingredients. They're chewy and a little flaky, and oh so buttery and delicious. Try them out!

Chocolate Chip, Oatmeal, and Pecan Cookies
Recipe from Martha Stewart

Ingredients:
1 cup all-purpose flour
1 1/4 cup rolled oats (not quick-cooking)
1/2 tsp coarse salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup lightly packed light brown sugar
1 tsp vanilla extract
1 large egg
1 cup chopped toasted pecans (I didn't toast mine and they were still delicious)
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda.

2. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy (about 4 minutes). Add vanilla and egg, beat to combine. With mixer on low, gradually add the flour mixture and beat until just combined. Fold in pecans and chocolate chips.

3. Drop by tablespoonfuls, 2 inches apart, on a parchment lined, or greased, baking sheet. Bake cookies until puffed and golden around the edges, 12-15 minutes. Transfer to a wire rack to cool.