1 stick of butter at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon baking soda
Pinch of salt
1 cup quick-cooking oats
1 cup chopped pecans
DirectionsPreheat the oven to 350°F and line baking sheets with parchment paper.
Blend butter and sugar together with mixer. Add the egg and beat until combined. Add baking soda, salt, and vanilla, and beat until smooth.
Dump oats and pecans into blender or food processor and pulse to break the mixture down and combine together. Add mixture to dough and mix together.
Drop dough, about a teaspoon full (it will expand significantly) about 3 inches apart onto the pans. Push dough down just a little to flatten.
Bake for 8 to10 minutes until lightly golden and flattened. You may want to rotate the tray half way during the cooking time.
Remove trays from the oven and slide the parchment paper, with the cookies on, off to cool. You'll need more parchment paper in the pans to continue.
Recipe makes about 3 dozen cookies, maybe more, or less depending on size.
As an addition, you can drizzle over melted chocolate.