Oatmeal Cookies with Chocolate Chips and Pecans

This is my go-to oatmeal cookie recipe because they are so soft, chewy and full of caramel flavors from the dark brown sugar.  I always use dark brown sugar in all of my baking because I think it imparts a much richer flavor.  I also always use twice the amount of vanilla called for in a recipe because vanilla makes everything better!  I mix in all sorts of things depending on my mood.  It is a great oatmeal cookie all on its own, or I often add cinnamon and a touch cloves if I want a spice cookie.  I love to add chocolate chips and nuts, and use walnut, pecan, pistachio – whatever I have on hand.  Dried cranberries, raisins, blueberries or cherries are also a great addition.  I always use a cookie scoop to make the job quicker and the cookies more uniform in size so they bake evenly.  I like to chill the dough to make sure they bake properly and another tip is not to use a warm cookie tray when your are adding the dough because it starts to melt the dough and they don’t rise properly.  I have about six 17×14-inch aluminum baking trays that I have had for years and use all the time to make sure I can make cookies quickly and easily.  They also come in really handy for entertaining and roasting anything you want.  You can buy them at a restaurant supply store and they are indispensable in my kitchen.  Click here for the recipe….