Leigh’s Favorite Oatmeal Chocolate Chip Cookies

Leigh Myers’ signature cookies are crispy on the edges, tender in the center, and jazzed up with spicy nuts. Ingredients 1 1/2 cup (200 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt 1 teaspoon cinnamon 16 tablespoons (228 grams) unsalted butter, softened 1 cup (188 grams) packed brown sugar 1/2 cup (118 grams) granulated sugar 2 large eggs, at room temperature 4 tablespoons heavy cream 4 teaspoons pure vanilla extract 3 cups (216 grams) old-fashioned rolled oats 2 cups (278 grams) semi-sweet chocolate chips 1 cup (126 grams) cayenne-pepper-toasted, chopped pecans** **toast pecans: 1 cup chopped pecans, 1 teaspoon ground cayenne, 1 tablespoon melted butter Directions Step 1. Preheat oven to 350 F. Line a baking sheet with parchment paper. Toss thepecans, cayenne, and butter together. Spread out on the baking sheet and bake for 10minutes. Let the nuts cool before using. Step 2. Keep oven at 350 and line cookie sheets with parchment paper. Step 3. Whisk the flour, baking soda, salt, and cinnamon in a small bowl. Whisk it good.Mix the butter and both sugars in a large bowl with a wooden spoon until it’s creamyand screaming for mercy. Beat in the egg until in…

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