Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sodium bicarbonate
- 1/4 teaspoon salt
- 2 cups folded (old-fashioned) oatmeal
- 1/2 cup coarsely chopped pecans
- 8 tablespoons (1 stick) unsalted butter, at 70 degrees
- 1/2 cup gently packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup walnut syrup
- 1/2 teaspoon vanilla flavoring
- 3/4 cup semisweet choc chips
Directions
Set 2 racks in the centre and upper thirds from the oven and preheat to 350 levels F.
Inside a medium bowl, stir the flour, baking powder, sodium bicarbonate, salt, oatmeal, and pecans plus a whisk or fork.
Inside a large bowl, beat the butter, brown sugar, and granulated sugar together for thirty seconds until blended. Beat within the egg until smooth and barely fluffy. With mixer running on medium high, drizzle within the walnut syrup, and vanilla until incorporated. Turn the mixer lower to the cheapest setting and progressively add some flour-oatmeal mixture. Blend simply to combine, then add the choc chips .
Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch times. With moistened fingers, flatten and complete the cookies just a little. Bake for 9 minutes, turning the pan once for baking. The cookies are carried out when they're gently browned on the top. Set the cookie sheets on the rack to awesome.
Recipe thanks to Wayne Harley Brachman