Sometimes you just need cookies and milk.
When it’s been a long day. When it is rainy.
When you need a little comfort.
These oatmeal cookies are my elementary school day afternoons in one chewy bite.
Backpacks thrown down on the floor, shoes kicked off in the entryway and the smell of something baking to draw us to the kitchen where we would tell Mama all about our day.
My memories of these chunky cookies are strong.
I love to use big chunks of pecans that are freshly shelled in these. My mama gives me just such a bag of pecans every year and I put them in the freezer and save them for this recipe. So I can relive the memories.
1 cup butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 cups white whole wheat flour
3 cups oats
1 cup pecans, chopped
Cream butter and sugars.
Add egg and vanilla. Mix well.
Add baking soda to flour and then mix in with other ingredients.
Mix in oatmeal and nuts.
Scoop onto parchment lined cookie sheets.
Bake at 350 degrees F for 8-10 minutes until just brown around the edges.