By Eve Fox, The Garden of Eating
Makes about 3 dozen cookies
1/2 cup (1 stick) organic butter
3/4 cup brown sugar
1 large egg, lightly beaten (try to find pasture-raised from a farm near you)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1-1/2 cups old-fashioned rolled oats
1/2 cup chocolate chips
1/3 cup chopped pecans (sub in walnuts if you prefer)
1. Melt the butter over low heat then remove from heat and beat in the sugar until blended. Add the egg and vanilla and beat until blended.
2. Stir the flour, baking soda, cinnamon, and salt together in a medium bowl. Add the flour mixture to the egg mixture then stir in the oats, nuts, and chocolate chips until combined. Cover and put in the fridge for an hour.
3. Preheat the oven to 350 degrees F. Grease two baking sheets (don't skimp!). Drop rounded spoonfuls of the cookie batter onto the cookie sheets roughly 1-1/2 to 2 inches apart. Flatten each ball of dough a bit with a metal spatula or your palm. Bake the cookies until golden brown, about 12-15 minutes then remove to a wire rack to cool a bit before eating.
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