Pecans compliment the delicate flavor of oatmeal with caramel-like overtones. Cinnamon is incorporated into the batter early for a fully immersive flavor. This is an extremely hearty cookie (high granola). Nuts add extra protein and whole wheat flour can be used without a discernible difference in the end result. Preheat oven to 350°F.

1 cup softened butter
1 cup firmly pressed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
2 teaspoons cinnamon
1 1/2 cup white flour (subtract 2 tablespoons for whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked rolled oats
1 cup coarsely crushed pecans

Cream butter and sugars.

Add wet ingredients and cinnamon, beat well.

Add flour, baking soda, and salt, mix well. (sift together prior if desired).

Add oats and pecans, mix until well incorporated.

Use a small ice cream scoop if possible, to make uniformly-shaped cookies. Otherwise, make 1-inch diameter cookies and place them 2 inches apart.

Bake for 9-13 minutes or until edges are golden brown and top is lightly golden.

These cookies are very firm, and already light brown, so it can be hard to tell when they are done. Use the "Press Center" test.

Cool for one minute, then remove to a rack to cool completely.

Submitted by: Robin Sherwood