Yield: 24
1 cup whole wheat flour
1 1/2 cups oats, not quick oats
3/4 tsp. sea salt
3/4 tsp. baking powder
1/2 tsp. baking soda
6 Tbsp. butter, softened
6 Tbsp. mild-flavored baby food puree
3/4 cup light brown sugar
1/4 cup granulated Splenda
1 tsp. vanilla
1 egg
3/4 cup toasted, chopped pecans
3/4 cup chocolate chips
Preheat the oven to 350. Line two baking sheets with parchment. Using a standing mixer or bowl with a hand mixer, whip the butter, baby food, brown sugar, and Splenda until somewhat smooth. Add the egg and vanilla. Add the flour, oats, salt, baking powder, and baking soda. Mix for about 10 seconds. Add the pecans and chocolate chips and mix again until it comes together as a cookie dough. Place 2 Tbsp. worth of the dough about 1-2 inches apart on the cookie sheets. Bake for 10-12 minutes. Allow to cool on a rack for at least 2 hours. This will help the cookies stay crisp on the outside when they are stored together.
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