Pecan Oatmeal Chocolate Chip Cookies

Makes: 28 cookies
Prep Time: 20 minutes
Bake Time: 12-14 minutes

2 sticks butter, softened (1 cup)
1 1/2 cups packed brown sugar (plus more for sprinkling)
1 egg
1 teaspoon vanilla
2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups semisweet chocolate chips
1 cup pecans, chopped (optional)

Begin with combining your softened butter and brown sugar in the bowl of an electric mixer.  Using the paddle attachment, mix on medium/high speed for 30 seconds until your mixture is smooth and creamy.  Add your egg and vanilla extract and beat on medium/high until mixed. Then add your flour, baking soda, salt, and oatmeal and mix on medium speed until just combined.  You don't want to over mix your dough and break down your oatmeal. Add your pecans and chocolate chips and mix by hand with a large spoon until your ingredients are evenly incorporated. 

Cover your bowl with plastic wrap and freeze the dough for 20 minutes to quickly refrigerate. Once your dough is chilled, roll your dough into 2 tablespoon sized balls of dough and place them on a buttered cookie sheet, leaving about 1 1/2 inches in between each.  Bake at 350 degrees for 12-14 minutes. During the last 5 minutes of your baking time, sprinkle the tops of your cookies with additional brown sugar and allow your cookies to finish baking until golden.  In between batches, transfer your remaining cookie dough in the freezer to keep it cool while your cookies bake.  Transfer your cookies to a wire rack to cool.  Serve and enjoy!