Ingredients
1.5 cups (180g) all-purpose flour
0.5 cup (50g) rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon salt
10 tablespoons white sugar
0.5 cup (115g) softened butter
0.5 cup (100g) packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 (340g) bag semisweet chocolate chips
0.5 cup (60g) chopped pecans
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a medium bowl, whisk together flour, oats, baking soda, cinnamon, and salt.
Step 3
In the bowl of a stand mixer, cream together white sugar, butter, and brown sugar until light and fluffy (about 3 to 5 minutes). Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients and mix until combined. Stir in the chocolate chips and pecans.
Step 4
Transfer the dough to a well-seasoned 25cm (10-inch) cast iron skillet, and press it down evenly over the bottom of the skillet.
Step 5
Bake in the preheated oven for 35 to 40 minutes, or until the top is firm to the touch and the edges have started to pull away from the sides of the skillet.
Step 6
Remove from the oven and let it cool for 10 to 15 minutes. Run a spatula around the edges, lifting the cookie slightly as you go around. Carefully invert the cookie onto a cutting board and then onto a serving platter.