Today’s post was going to be a main dish. There were vegetables, there were even beans!

But, my friends, some days just call for cookies. Warm, chewy oatmeal cookies filled with dark chocolate chips and rich, nutty pecans, sprinkled with just a hint of sea salt to keep you coming back for more.

The original post will come another time, but for the moment I will be having cookies for dinner.

Makes: about 3 dozen cookies

Ingredients:

• 1 cup AP flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar (packed)
• 2 eggs, room temperature
• 1 tsp vanilla
• 1 1/2 cups quick oats
• 1 cup chocolate chips
• 3/4 cup chopped pecans
• enough sea salt for sprinkling

Directions:

1. Stir together flour (1 cup), baking soda (1/2 tsp), baking powder (1/2 tsp) and salt (1/2 tsp)
2. Cream together butter (3/4 cup) and brown sugar (3/4 cup)
3. Add eggs (2) and vanilla (1 tsp) and mix in well
4. Add dry ingredients to butter mixture and stir until combined
5. Add oats (1 1/2 cups), chocolate chips (1 cup), and pecans (3/4 cup) and mix until combined
6. Refrigerate dough for at least 30 minutes and up to a day
7. When you are ready to bake, preheat oven to 350 degrees f and grease a cookie sheet or line with parchment
8. Form dough into balls a little smaller than a ping pong ball
9. Sprinkle each dough ball lightly with sea salt
10. Bake 8-10 minutes, until edges just start to brown, cookies will still be soft
11. Let cookies cool for a few minutes before removing from the tray

Notes:

• Try replacing 1/2 cup of chocolate chips with 1/2 cup of Skor bits or other toffee chips, you will not be disappointed