Chocolate Chip Oatmeal Pecan Cookies

There’s nothing more satisfying than a home-baked chocolate chip cookie, unless that cookie is baked with pecan flour! Not only does the pecan flour help this recipe be gluten-free, and keep these cookies moist, but the pecan flour and chopped pecans folded into the dough take on a wonderful nuttiness as the cookies bake. Letting the dough rest in the fridge before baking hydrates the flour and ensures an even baking. The cookies freeze well as does the unbaked dough.

Makes 18 3-inch cookies
Prep: 15 to 20 minutes
Chill: 1 hour, or overnight
Bake: 12 to 15 minutes

12 tablespoons (1 1/2 sticks) unsalted butter
1 cup pecan flour
3/4 cup gluten-free flour
1/4 cup old-fashioned rolled oats
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup granulated or brown sugar
1 large egg
2 teaspoons vanilla
1 cup (6 ounces) semisweet or bittersweet chocolate chunks
1/2 cup chopped pecans

Place the butter in a small saucepan and melt over low heat. Turn off the heat, and let the butter cool in the pan.
Place the flours, oats, salt, baking powder, and baking soda in a large bowl and whisk to combine. Make a well in the center of the bowl, and pour in the cooled melted butter. Add the sugar, egg, and vanilla, and stir with a wooden spoon until well combined. Fold in the chocolate and pecans. Cover the bowl with plastic wrap and place in the refrigerator at least 1 hour, preferably overnight.
When ready to bake, preheat the oven to 375 degrees F. Scoop 9 balls of the dough onto an ungreased baking pan using a 1 3/4-inch scoop and spacing the dough several inches apart. Place the pan in the oven and bake until lightly brown but still a little soft in the center, 12 to 15 minutes. Let cookies rest on the pan 1 minute, then remove to a rack to cool completely. Repeat with the remaining dough.

Chocolate Chip Oatmeal Cookies