• 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. Julianna Grimes and Ann Taylor Pittman, Cooking Light
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