This chocolate chip oatmeal cookie recipe is bit lighter and crisper than the traditional recipes.

Ingredients 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups rolled (old-fashioned) oats 1/2 cup coarsely chopped pecans 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup lightly packed light brown sugar 1/2 cup granulated sugar 1 large egg 1/4 cup maple syrup 1/2 teaspoon vanilla extract 3/4 cup semisweet chocolate chips

Hardware Whisk Large bowl Medium Bowl

Parchment paper Cookie sheet Mixer

Step 1: Preheat to 350 degrees F. Step 2: Line cookie sheet with parchment paper. Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, salt, oats, and pecans. Step 4: In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Step 5: Beat in the egg until smooth and barely fluffy. Step 6: With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Step 7: Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture, blend just to combine. Step 8: Mix in the chocolate chips. Step 9: With moistened fingers, drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals, flatten and round out the cookies a little. Step 10: Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Step 11: Set the cookie sheets on a rack to cool.

Makes 24 cookies.

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