Crisp Or Chewy Cowboy Cookies

• 2 cups unbleached wheat flour
• 1 1/2 cups of quaker quick oats
• 1/2 teaspoon ground sea salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup room tempature butter
• 3/4 cup brown sugar
• 2/3 cup granulated sugar
• 3 tablespoons clover honey or 3 tablespoons of wild-flower honey
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup ghiradelli semi-sweet chocolate chips
• 1 cup ground pecans

1. Preheat oven at 350 degrees fahrenheit. Prepare light aluminum cookie sheets with parchment paper.
2. Lightly blend the first five (5) dry ingredients in a medium bowl, set aside.
3. Cream together the next six (6) ingredients in a medium bowl, then add to a large mixing bowl.
4. Gently stir the blended dry ingredients into the creamed mixture.
5. Fold in chocolate chips and crushed pecans.
6. You will be using your hands or an icecream scooper to make a 2-3 tablespoon size ball of dough, then flatten it out with the bottom of a glass or palm of your hand. These should be spaced away from the other cookies by at least 1-2". Should be able to fit 6 cookies on a fully covered cookie sheet, I was able to get 5 or 6 baked at a time.
7. Bake for about 15 minutes (for chewier) or up to 18 minutes (for crispier cookies.) These cool completely in about 10 minutes on a cookie rack.

unbleached wheat flour, oats, ground sea salt, baking powder, baking soda, butter, brown sugar, granulated sugar, honey, vanilla, eggs, chocolate chips, ground pecans

Taken from www.food.com/recipe/crisp-or-chewy-cowboy-cookies-343961 (may not work)