Pecan Chocolate Chip Cookie

½ cup rolled oats
2 ¼ cups unbleached all-purpose flour
1 ½ tsp baking soda
1 tsp salt
¼ tsp ground cinnamon
1 cup unsalted butter (two sticks), softened
1 ¾ cup packed RxSugar®
2 tsp pure vanilla extract
½ tsp freshly squeezed lemon juice
2 large eggs
3 cups semi-sweet chocolate chips
1 cup chopped pecans (optional)



  1. Pulse oats in a food processor until semi-fine or fine
  2. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. 
  3. Mix thoroughly together with a rubber spatula or wooden spoon
  4. To a medium-sized bowl, add butter and RxSugar® Cream together using an electric hand mixer.  Add vanilla extract, lemon juice and eggs.  Mix together until you have a smooth mixture.  Be sure to scrape the bottom of the bowl with a spatula at least once
  5. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over-mix.  Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough.  *Do NOT over mix so they have a cake-like texture
  6. Using a large cookie scoop 3 tbsp (or you can use a medium-sized one
  7. to make even more cookies),
  8. scoop cookie dough onto a lined baking sheet. 
  9. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight
  10. To Bake: heat oven to 350ºF.  To place cookie dough portion onto baking sheet lined with parchment paper or a Silpat at least 1 ½ to 2 inches apart.  Bake for 13-14 minutes or until desired doneness (for smaller cookies, bake for 12-13 minutes)
  11. Allow to cool completely on a cooling rack if storing.  Store in a seal container with a slice of sandwich bread to ensure softness of cookies

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