Christmas time means cookie time! And being on break from school means I finally have time to bake. 🙂 I’ve been eyeing this recipe for some time, mostly for it’s cute factor, but it also happens to be a deliciously sweet treat. By cutting the recipe in half, using all natural peanut butter, toasted pecans, and adding some cinnamon spice, I’ve made this recipe extra special. Enjoy!
1/2 c. unsalted butter, softened
1/2 c. brown sugar
1/4 c. sugar
1/2 c. peanut butter (creamy or chunky, or a combination of both)
1 egg, beaten
1/2 tsp. vanilla
7 oz. all purpose flour (measure in a measuring cup)
1 tsp. baking soda
1/4 tsp. kosher salt
1/2 c. quick oats (oatmeal)
1/2 tsp. cinnamon
1 c. semi sweet chocolate chips
1/4 c. chopped pecans
In a dry small pan, toast the pecans until they release their nutty fragrance and become golden brown. Set aside
With a hand mixer or stand up mixer, cream together the softened butter, brown sugar, sugar, chunky peanut butter, and vanilla. Add the egg and mix together.
In a food processor, process/grind the oats until it becomes like a powder.
In a separate bowl, mix together the flour, baking soda, kosher salt, processed oats, and cinnamon.
Add the flour mixture to the peanut butter mixture and mix together.
Line a baking sheet with parchment paper. Add (drop) the cookies onto the parchment paper with a one tablespoon measuring spoon (it will look like very little dough, but one slightly heaping tablespoon of cookie dough will bake to a perfect size).
Bake for 12-14 minutes at 350F.
Transfer cooked cookies onto a cooling rack and let rest for 10 minutes.
While cookies are resting, melt the chocolate chips in the microwave in 30 second intervals and mixing the chocolate chips between intervals. When the chocolate is melted and smooth, use a fork to spread the chocolate onto half of the cookies then sprinkle with the toasted pecans. Place coated cookies onto parchment paper and let cool.