Oatmeal Chocolate Pecan Cookies

These are good cookies. Plain and simple, no better way to put then good. My family devoured them which is normal but everyone said they were amazing. I baked twenty four and froze the rest but I think I may have to bake them tonight. Or right now.

When I saw this on Baked Bree, one of my favourites!, she mentioned the odd ratios. I took a look and sure enough it did seem odd. I was expecting a very crisp cookie because of such a small amount of butter but it was not at all! It is perfect. Enough raving, here is the recipe. 

Oatmeal Chocolate Pecan Cookies
Adapted from Baked Bree

1/2 cup butter, softened
2 cups packed light brown sugar
2 eggs
1 tbsp vanilla
2 cups sifted flour
1 tsp baking soda
1 tsp kosher salt
2 cups old fashioned oats, definitely not quick cooking
2 cups milk chocolate chips
1 cup toasted*, chopped pecans

Preheat the oven to 350º. Beat together the butter and brown sugar until combined. It won't be light and fluffy because of the small amount of butter. Add the eggs one at a time till fully combined and add the vanilla. Stir in the flour, baking soda, salt, and oats. It will be pretty thick. Stir in the chocolate and pecans. On parchment line baking sheets, drop scoops of the cookies. Bake for 8 to 10 minutes until golden. Leave on the sheets to set a bit then move to a wire rack. Makes 51 cookies.

* I can not stress enough the importance of toasting. It is necessary and so good.