Oatmeal peanut butter chocolate chip pecan cookies

My sister, Meg, adapted this recipe from one she liked and it is delicious! As with most cookies, the dough benefits from being made a day ahead or at least a few hours to allow the flavors to meld together.

1/2 cup butter, softened

1/2 cup peanut butter

3/4 c. brown sugar

3/4 c. white sugar

2 eggs, room temperature

1 t. vanilla

2 c. oats

1 1/2 c. flour

1 t. baking soda

1 t. salt

1-2 c. semi-sweet or bittersweet chocolate chips or chunks

3/4 c. toasted pecans, chopped

Cream butter and sugars. Add eggs and vanilla and blend. Add dry ingredients, Add chocolate chips and pecans.
These do best if you refrigerate overnight. Sprinkle with salt flakes before baking if desired.
Bake at 375 degrees for 10-12  minutes  

Meg’s options for baking

Or bake in 9 x 12 pan at 375 degrees for about 23 minutes

Or bake in sheet pan (jelly roll pan with sides) for about 15 minutes.

I also bake the batter in low ramekins for about 15 minutes. Top with ice cream!