These are buttery, thin and crispy cookies:
Chocolate Cookies with Pecans
Preheat oven to 350 degrees
Grease two cookie sheets
1 ½ cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup butter (2 sticks), softened
1 cup granulated sugar
½ cup brown sugar, firmly packed
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned rolled oats
1 cup chocolate chips
1 cup chopped pecans
Mix together the flour, baking soda and cinnamon.
Beat butter and sugars at medium speed until light and fluffy. Beat in egg and vanilla.
At low speed, beat in flour mixture until blended. Fold in oats, chocolate and nuts.
Drop tablespoon scoops of the dough onto the baking sheets, keeping cookies about 2” apart.
Bake cookies until lightly browned, about 10 to 12 minutes.
Transfer baking sheets to wire rack and allow to cool slightly. Transfer cookies to racks to cool completely.