Pioneer Cookies

Instructions

1. Preheat oven to 350°

2. Once the oven is preheated, bake the pecans for 8-10 minutes until they begin to darken and give off a nutty aroma. Measure the flour, baking soda, baking powder, salt and cinnamon into a bowl and whisk to combine.

3. Using a stand mixer with the paddle attachment, beat the butter, granulated sugar and brown sugar on medium speed for 3-5 minutes, until fluffy and light in color. Be sure to scrape down the bowl a few times during the process.

4. Adjust the mixer to a low speed and slowly add the eggs, one at a time, and vanilla (I like to crack the eggs and add the vanilla in a measuring cup before adding it to the butter and sugar mixture). Scrape the bottom and sides of the bowl once. Mix just until the eggs are incorporated.

5. Gradually add the dry ingredients in 2-3 additions with the mixer on low speed. Scrape the bottom and sides of the bowl to fully incorporate the butter and sugar.

6. Combine the oats, chocolate chips, coconut and pecans in the same bowl you used for the dry ingredients, then add them into the mix with the mixer on low speed. Mix until everything is well distributed.