· 1 1/2 cups flour
· 1 1/2 teaspoons baking powder
· 1 1/2 teaspoons baking soda
· 1 1/2 teaspoons cinnamon
· 1/2 teaspoon salt
· 1 1/2 sticks butter (6 ounces, 12 Tbsp), at room temperature
· 3/4 cup white sugar
· 3/4 cup brown sugar
· 1 1/2 large eggs*, beaten
· 1 1/2 teaspoons vanilla extract
· 1 1/2 cups chocolate chips (we used white chocolate chips in pink, green, or white)
· 1 1/2 cups old fashioned rolled oats
· 1 cup chopped pecans
1 Preheat oven to 350°F with racks in upper and lower third. Line two large baking sheets with parchment paper.
2 In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3 Place butter in a standing electric mixer and beat on medium speed until smooth and light, about 1 minute. Slowly add in the white sugar and brown sugar, and beat to combine, about 2 more minutes. Add half the eggs, beat, and then add the other half and beat again. Add the vanilla extract and beat again.
4 Lower the speed of the mixer to low and slowly add the flour mixture, until just combined. Add the chocolate chips, oats, and pecans, mixing until just combined.
5 Drop about 1/4 cup lumps of the dough onto the prepared cookie sheets, separated by 3 inches to allow for enough room for the cookies to spread as they cook. Bake for 7 to 9 minutes, then rotate the cookie sheets front to back and top to bottom, and bake for an additional 7 to 9 minutes. Note that if you are using a dark baking sheet, it will absorb more heat, and you won’t need as much baking time. Also, the top rack will bake more quickly because heat rises.
6 Remove from oven and let cool on the baking sheets for 5 minutes. Then remove the cookies to a rack to cool completely.
You’ll likely need to work in batches, depending on the size of your oven and your baking sheets.