Crafting the Perfect Oatmeal Cookies for Fall

Delicious Oatmeal cookies loaded with Pumpkin Pie Spice, Chocolate Chips, and Toasted Pecans.
Chocolate Chip Oatmeal Cookie Recipe makes 5 dozen Cookies and can be easily halved.
1 Cup Softened Butter
1 Cup Firmly Packed Brown Sugar
½ Cup Granulated Sugar
2 Large Eggs
2 Tsp Vanilla Extract
3 ½ Cups Oats
1 ½ Cups, 180 grams, AP Flour
1 Tsp Baking Soda
1 Tsp Salt
2 Heaping TBSP Pumpkin Pie Spice*
1 Cup Chopped Toasted Pecans
1 Cup Chocolate Chips**

*Substitute: 3 tsp Cinnamon + 1 tsp each Nutmeg, Cloves, & Ginger for the Pumpkin Pie Spice, or use only Cinnamon if you prefer
**Optional: add 3 or 4 Chocolate Chips to the tops of each cookie as soon as they come out of the oven.
Preheat oven to 350. Line cookie sheets with Parchment Paper.

Cream together butter and sugars until light and fluffy, about 3-5 minutes. Add eggs and vanilla until creamy. Whisk together dry ingredients. Add dry ingredients to creamed sugars and mix until combined. Mix in oats, pecans and chocolate chips. Tightly cover dough and refrigerate for at least 2 hours.
Portion into 1-ounce, or 30 gram, scoops of dough. Bake for 8-10 minutes, until the tops are just set. Make sure to remove when tops look just set and they are about 45 seconds underbaked.
Let cool on baking sheet for 4-5 minutes. Transfer to rack to completely cool.

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