Chocolate Chip, Pecan Oatmeal Cookies

I made mini cookies and they turned out really well! Not too sweet (for me at least, which isn't saying much) and crispy!! I really liked these.  I combined a recipe to have both pecans and chocolate chips in it, but really you can do whatever you want.  Add more nuts, add some peanut butter chips, add dark chocolate chunks or nothing at all. You're choice.  Also thinking about adding some flax or other things to make it a little healthier.  

I will be making this again, was a hit both at home and at work.

RECIPE (from Cooks Illustrated):

MAKES 16 TO 20 LARGE COOKIES

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

INGREDIENTS

• 2sticks unsalted butter (1/2 pound), softened but still firm
• 1cup light brown sugar
• 1cup granulated sugar
• 2eggs
• 1 1/3cups unbleached all-purpose flour
• 1/2teaspoon table salt
• 1/2teaspoon baking powder
• 1/4teaspoon fresh ground nutmeg
• 3cups rolled oats
• 1/4cup ground almonds
• 1cup chopped walnuts (or chocolate chips, or pecans or both)

INSTRUCTIONS

1. 1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. 2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and nuts.
3. 3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.