Ingredients
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- 1/4 cup sugar + 2 tbsp sugar
- 1/4 cup butter
- 4 tbsp light corn syrup
- 1/2 cup flour
- 1 tbsp vanilla extract
- 1/4 cup quick cooking oats
- 3/4 cup pecans, finely chopped
- 1 1/2 cup milk chocolate chips
- 2 tsp coconut oil
Instructions
- Preheat oven to 350F and line 2 baking sheets with Silpat liners or parchment paper.
- In a saucepan over medium heat combine sugar, butter, and corn syrup. Mix for 3-5 minutes until fully combined and boiling.
- Whisk in flour after fully combined add in vanilla extract, oats, and pecans.
- Drop teaspoonful size balls on to liner, only place 8 on a sheet, each cookie spreads widely. Bake for 10 minutes, the cookies should be paper thin and bubbling. Let sit on the tray for 10 minutes then place on a wire rack.
- Place chocolate chips and coconut oil in a microwave-safe bowl and cook in 10 sec increments until chocolate is melted, watch carefully and stir each time to prevent burning.
- Place a heaping teaspoon size amount on top of one cookie place another cookie on top of chocolate to create a sandwich. Repeat with all cookies.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American