These cookies are a delightful twist on the classic chocolate chip cookie, incorporating oatmeal for a chewy texture and a hint of cinnamon for warmth.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Add the egg gradually to prevent the mixture from curdling.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Sifting the dry ingredients can help ensure a smoother dough.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Stir in the oatmeal, chocolate chips, and pecans.
Fold in the mix-ins gently to distribute them evenly.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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