Sexy Chocolate Chip Cookies - cooking recipe

Ingredients

4 ounces unsalted butter, softened
1/3 cup light brown sugar
1/3 cup white sugar
1 egg
1 teaspoon vanilla
18 tablespoons all-purpose flour (1 cup plus 2 T)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup rolled oats, Toasted
6 ounces semisweet chocolate chunks
2 ounces milk chocolate pieces
1 cup pecans, toasted

Preparation

Toast pecans: Spread pecans in shallow pan and toast at 350 degrees until fragrant and lightly toasted, about 10 minutes.
Toast oatmeal: Spread oatmeal in shallow pan and toast at 350 degrees, just until oatmeal begins to change color, 5-10 minutes; watch closely. Let pecans and oatmeal completely cool.
Turn oven to 325 degrees. Cream butter and both sugars until very light and fluffy. Add egg and vanilla and beat until smooth.
In separate bowl, combine flour, baking soda, salt and toasted oatmeal. Fold into butter mixture *by hand* just until incorporated; do not overmix. Lightly fold in both chocolates and pecans, if using.
Use cookie scoop, place onto parchment-lined cookie sheets and press down with back of spoon to lightly flatten.
Bake at 325x for 20 minutes until an even light golden color. (If edges start to brown, oven is too hot.)
Remove from baking sheet and let cool on rack. Makes 1 dozen big or 2 dozen small cookies.