Oatmeal, Chocolate Chip, Pecan Cookies

I enjoy making a ton of cookies during Christmas to give away. This year I made 9 dozen! I was debating between making the Nuoc Mam Chocolate Chip Cookies again or trying something else, and I went with the latter.

Smitten Kitchen's Oatmeal, Chocolate Chip, Pecan post intrigued me with the added orange zest. Plus, I always trust her insight and tips so I was excited to try something new. In 2 days, ALLLLL of the cookies were eaten. As Smitten Kitchen points out, they are a more "grown up" cookie, so the adults ended up liking them more then the kids.

They stayed soft all weekend and had a nice balance of flavors. I think I might switch up the chocolate and nuts next time just to try something different too.

Oatmeal, Chocolate Chip and Pecan Cookies
Adapted from Smitten Kitchen

Makes about 3 dozen cookies (made 4.5 dozen for me)

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
2 teaspoons freshly grated orange zest (I only added 1 tsp after reading comments about 2 tsp being overpowering. I thought 1 tsp was perfect.)
12 ounces semisweet chocolate chips

1. Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat).

2. Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes.

3. Stir in eggs, one at a time.

4. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half.

5. Stir in the oats, pecans, orange zest, and chocolate chips.

6. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden.

7. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.