Whole Wheat Chocolate Chunk & Toasted Pecan Oatmeal Cookies

Display units in Metric

1	cup	butter softened
1	cup	packed coconut sugar
1-¹⁄₂	teaspoons	vanilla extract
2		eggs
1-¹⁄₂	cups	King Arthur White Whole Wheat Flour
3	cups	old-fashioned oats
1	teaspoon	baking soda
1	teaspoon	ground cinnamon
¹⁄₂	teaspoon	salt
1	cup	chocolate chunks
1	cup	pecans toasted

Preheat oven to 350 degrees F.

In a large bowl, beat the butter and sugar until light and creamy. Add vanilla extract and eggs and beat until well combined.

In a separate bowl, mix flour, oats, baking soda, cinnamon and salt.

Add the dry ingredients to the wet ingredients and stir until just combined. Gently mix in chocolate chunks and pecans.

Drop dough by rounded tablespoon onto a prepared cookie sheet or pan. Bake for 10-12 minutes until they begin to brown.

Remove from oven and cool for 5 minutes before transferring to a cooling rack.

Preheat oven to 350 degrees F.
In a large bowl, beat the butter and sugar until light and creamy. Add vanilla extract and eggs and beat until well combined.
In a separate bowl, mix flour, oats, baking soda, cinnamon and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. Gently mix in chocolate chunks and pecans.
Drop dough by rounded tablespoon onto a prepared cookie sheet or pan. Bake for 10-12 minutes until they begin to brown.
Remove from oven and cool for 5 minutes before transferring to a cooling rack.

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