When the mood hits, I personally store these in the freezer in a zip-top bag and create new cookies in tiny amounts!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 3 cups oats, rolled, regular, dry
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, at room temperature
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon lemon juice
- 1 cup chocolate chips
- ½ cup chopped pecans
Instructions
- Grind oats in a small food processor until they turn into powdery flour.
- Transfer 2 1/4 cups oat flour to a medium bowl and whisk in baking soda, salt, and cinnamon.
- Beat butter, brown sugar, and white sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Mix in egg, vanilla, and lemon juice until smooth. Add oat mixture and mix until combined. Stir in chocolate chips and pecans.
- Line a cookie sheet with parchment paper. Scoop tablespoons of dough onto the prepared cookie sheet. Cover and chill in the refrigerator 4 to 8 hours before baking.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Remove dough from the refrigerator and transfer cookies to new parchment-lined baking sheets, spacing them 2 inches apart.
- Bake in the preheated oven for 8 to 12 minutes; 8 minutes will yield a softer cookie, while 12 minutes will yield a drier cookie.
- Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 159 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 81 mg |
| Sugars | 13 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |