1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1/2 cup whole-wheat flour
3 cups raw old-fashioned or quick oats
1 bag (12-oz) semisweet chocolate chunks, chopped
1 cup pecans, chopped
Preheat oven to 350 degrees.
In a large mixer bowl with the mixer on high, beat the butter, sugars, cinnamon, eggs, vanilla extract, baking soda, and salt together until well blended. Reduce the mixer speed to low and beat in the flour just until blended. Stir in the oats, chocolate, and nuts.
Drop the dough onto cookie sheets by rounded tablespoonfuls about an inch apart on ungreased cookie sheets.
1/2 cup granulated sugar
1 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1/2 cup whole-wheat flour
3 cups raw old-fashioned or quick oats
1 bag (12-oz) semisweet chocolate chunks, chopped
1 cup pecans, chopped
Preheat oven to 350 degrees.
In a large mixer bowl with the mixer on high, beat the butter, sugars, cinnamon, eggs, vanilla extract, baking soda, and salt together until well blended. Reduce the mixer speed to low and beat in the flour just until blended. Stir in the oats, chocolate, and nuts.
Drop the dough onto cookie sheets by rounded tablespoonfuls about an inch apart on ungreased cookie sheets.
Bake the cookies at 350 degrees for 10 to 12 minutes or until lightly browned. Cool for a minute on the sheets then transfer to wire racks to cool completely.
Yield: 3 1/2 to 4 dozen cookies
Yield: 3 1/2 to 4 dozen cookies
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