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Directions:
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Makes about 18 cookies
A small amount of cinnamon and a bit of extra salt brings out the wholesome flavor of the oats. Toasting the pecans, while not necessary, gives them real oomph. Be sure to use mini chocolate chips; large ones will make the cookies difficult to roll out and cut.
Beat together until light and fluffy:
1 cup unsalted butter, softened
3/4 cup packed brown sugar
Add and beat to incorporate:
1 large egg
1 teaspoon vanilla extract
Add and mix thoroughly:
1 1/2 cups oats, ground fine in a food processor
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
Stir in:
3/4 cup mini chocolate chips
1/2 cup unsweetened shredded coconut
1/2 cup chopped toasted pecans
Wrap dough in plastic wrap and chill about 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly browned around the edges. Let cookies cool slightly on cookie sheets, and then transfer to a wire rack to cool completely. Decorate with melted chocolate, if desired, before serving.
Enjoy!
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