Double Chip Cookies

By sklesley

Adapted from the Food Channel

Ingredients

• 1 cup butter
• 1 1/4 cups brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp. vanilla
• 2 cups flour
• 1 cup uncooked rolled oats
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/4 tsp. cinnamon
• 1 cup white chocolate chips (extra for garnishing, if desired)
• 1 cup semi-sweet chocolate chips (extra for garnishing, if desired)
• 1 cup roughly chopped, toasted pecans (extra for garnishing)

Preparation

Step 1

Preheat oven to 325.

In a medium saucepan, melt the butter over medium heat until melted. Remove from heat. Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

Add the flour, oats, baking soda, salt, and cinnamon and mix together. Stir in the white chocolate chips, chocolate chips, and pecans.

Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired tuck extra chips and pecans over tops of dough mounds for a lovely appearance.

Chill, on sheet pans for 30 minutes.

Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.

Yields 24-36 cookies, depending on size.