Oatmeal Chocolate Chip Pecan Cookies

Welcome to the new (free) home of thesugaredpeach blog.  I've moved all the recipes and photos over from the old blog.  I've decided to upload more recipes with or without photos...just so that we have them available.  I will add photos organically as it becomes convenient, but honestly it's been a barrier to posting new recipes.  I would love to crowd source some of the photography, so if any of you take any great pics of the recipes, please email, text or instagram them and I will add them to the blog entry...

Here is the recipe for another one of my go to delicious cookies.  The recipe hails from my time in The South...like the type of cookie you might eat on a covered porch with cool glass of lemonade. But it's just as good in Sequim with a glass of milk...

You can make a lot of delicious variations to this recipe.  Additions might include chocolate chips, milk chocolate chips, white chocolate chips, peanut butter chips, shredded coconut, walnuts, pecans, dried cherries, dried cranberries or almonds.  The classic combination is semi sweet chocolate chips and pecan, but I also really enjoy sour dried cherries and chocolate, as well as coconut, pecan & chocolate.   Keep the additions around 3 cups total, but I've certainly done closer to 4 cups at times.

Oatmeal Chocolate Chip Pecan Cookies

4 dozen

1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon salt
1 teaspoon baking soda
2 cups rolled oats
2 cups chocolate chips
1 cups pecans or walnuts

Preheat oven 350 degrees. Cream butter, brown sugar and white sugar with a hand mixer or in a stand mixer.  Beat in eggs and vanilla.  Sift flour with salt and baking soda.  Add sifted dry ingredients and oats to the butter mixture.  Mix on medium speed for about 30 seconds.  Add the chocolate chips, pecans and/or any other additions, mix on medium for another 10 seconds.  Drop cookie dough in generous tablespoons onto an ungreased baking sheet.  Bake at 350 degrees for 11-12 minutes.  Store in an airtight container.