Printable Recipe: PEANUT BUTTER CHOCOLATE CHIP COOKIES

2/3 C. peanut butter (crunchy or smooth)

2/3 C. roasted pecans

1 ½ C. chocolate chips (best quality, milk or bittersweet)

1 ½ C. flour

2 tsp. baking soda

½ t. kosher salt

¾ C. sugar

¾ C. firmly packed light brown sugar

1 C. (2 sticks) unsalted butter, room temperature

2 tsp. vanilla extract

2 large eggs

1 C. thick cut oats

½ C. ground oats (grind in food processor or blender)

•  Mix flour, baking soda and salt in small bowl.
• Add pecans to food processor, pulse to chop.
• Add peanut butter, eggs and vanilla to food processor; process just until blended, do not over process or cookies won’t be tender.
• Place butter and sugars in large bowl; beat with electric mixer until fluffy.
• Add peanut butter mixture and oats to butter/sugar mixture; mix at high speed for one minute.
• Add chocolate chips and stir to combine.
• Cover and chill for three hours.
• Roll into balls about the size of golf balls.  (Some or all can be frozen at this point; cover a tray with wax paper, lay balls on tray and freeze; when frozen, place in freezer bag.  To bake, place frozen balls on parchment covered cookie sheet, thaw and bake.)
• Line cookie or baking sheet with parchment paper, place about 2” apart, and bake at 375° for 10-12 minutes, rotating baking sheets halfway through.
• Cool on baking sheets 2 minutes, transfer to wire racks to cool completely.