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Instructions

• STEP 1

  Cut butter into small pieces. Place in the bowl of a stand mixer fitted with a paddle attachment; set aside to soften.

  • 1/2 cup butter, unsalted

• STEP 2

  Place oats, flour, cinnamon, salt, baking soda, and baking powder in a medium bowl. Whisk to combine the dry ingredients and set aside.

  • 1 cup oats, quick cooking
  • 1 cup all-purpose flour
  • 1 tsp cinnamon, ground
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

• STEP 3

  Roughly chop pecans. Place in a small bowl along with the chocolate chips; stir to combine and set aside.

  • 1/2 cup pecan halves
  • 1 cup dark chocolate chips

• STEP 4

  Once the butter has softened, beat on medium-high speed until light and creamy, 2-3 minutes. Stop the mixer and scrape down the sides of the bowl with a silicone spatula.

• STEP 5

  Reduce mixer to medium speed and continue to beat the butter, slowly adding sugar a few tablespoons at a time, until light in color and fluffy in texture, 3-5 minutes more. Stop the mixer and scrape down the sides of the bowl.

  • 3/4 cup granulated sugar

• STEP 6

  Add honey to the bowl. Mix on medium speed until fully combined. Stop the mixer and scrape down the sides of the bowl.

  • 2 tbsp honey

• STEP 7

  Crack egg into the bowl. Mix on medium speed until fully combined. Stop the mixer and scrape down the sides of the bowl.

  • 1 egg

• STEP 8

  Add milk and vanilla to the bowl. Mix on medium speed until fully combined. Stop the mixer and scrape down the sides of the bowl.

  • 1 tbsp milk
  • 1 1/2 tsp vanilla extract

• STEP 9

  Add the dry ingredients to the bowl. Mix on low speed until almost combined.

• STEP 10

  Add the pecan-chocolate chip mixture to the bowl. Continue to mix on low speed until just combined.

• STEP 11

  Place a 12-inch square of parchment paper on a flat surface. Transfer cookie dough to one end of the parchment; using slightly damp hands, form the dough into a 12-inch log along the edge of the parchment. Tightly wrap the log in parchment, rolling the paper around it to close. Place the cookie dough log in the freezer and chill for a minimum of 4 hours or overnight.

• STEP 12

  Once the dough has chilled, preheat oven to 350°F. Line two large baking sheet pans with additional parchment paper. (This should be enough for 12 cookies; bake in batches if you plan to bake all 24 cookies.)

• STEP 13

  Using a sharp knife, cut one half of the cookie dough log crosswise into twelve ½-inch thick slices. (Re-wrap remaining cookie dough log in parchment and return to the freezer until ready to use.) If needed, gently press and re-shape each cookie into a 2-inch circle. Divide cookies between baking sheets, allowing about 2-inches of space between them.

• STEP 14

  Place baking sheets in the oven and bake until cookies are golden around the edges with a slightly lighter center, 10-12 minutes if baking directly from frozen (8-10 minutes if baking from room temperature). Remove from oven and let cool.

• STEP 15

  To serve, transfer cookies to a platter. Enjoy!