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Oatmeal Chocolate Chippers

1 cup butter, softened 1. Preheat oven to 350°.


1 cup firmly packed brown sugar
½ cup granulated sugar 2. Beat butter and sugars at medium speed with an
2 large eggs electric mixer until creamy. Add eggs and vanilla,
2 teaspoons vanilla extract beating well.
2 cups all-purpose flour
1 teaspoon baking soda 3. Lightly spoon flour into dry measuring cups,
½ teaspoon salt and level with a knife. Combine flour, baking soda,
3 cups uncooked regular oats and salt in a bowl, stirring well. Add oats; stir
1 (11.5-ounce) package 60% Cacao well. Add to butter mixture; stir until well blended.
Ghirardelli Chocolate chips Gently stir in choholate chips and pecans. Drop by
1 cup chopped toasted pecans rounded tablespoons 2 inches apart onto baking
sheets lined with parchment paper. Bake at 350°
for 10 minutes or until brown around edges.
Cool on pan 2 to 3 minutes or until firm.
Remove cookies from pan; cool on wire racks.

MAKES: 2½ dozen cookies

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