It’s coming up on one of my favorite flavor seasons…Pumpkin Spice Everything!!
A Pumpkin Spiced Latté with a chocolate chip cookie is heavenly.
In my first cookbook, LuLu’s Kitchen, one of my favorite recipes is “LuLu’s Big Chocolate Chunky Cookie”. It’s a perfect day to make a batch to prepare for the coming of October and all things Fall!
I have included the recipe below. Let me know if you venture in the kitchen with this. Or tell me in the comments below what your favorite cookie or sweet thing is!
It’s definitely a day for afternoon coffee and a cookie!
Happy Sunday!!

LuLu’s Big Chocolate Chunky Cookie
2 ½ cups old-fashioned (not quick-cooking) oats
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, loosely packed
1 teaspoon pure vanilla extract
2 eggs
1 ½ cups large pecan pieces One cup semi sweet chocolate morsels
1 cup white chocolate morsels
1 ½ cups milk chocolate chopped in large chunks
A small bit of milk or heavy cream as needed, approximately 1 tablespoon

1. Preheat oven to 375 degrees.
2. Place oatmeal in a food processor and blend it to a very fine texture.
3. Combine fine oatmeal, flour, baking powder, baking soda, and salt in a large mixing bowl. Run hands through the dry mixture or stir with a wooden spoon to mix evenly.
4. In the bowl of an electric mixer, beat butter with granulated sugar brown sugar and vanilla until light and fluffy, about 4 to 5 minutes.
5. Add eggs one at a time, beating well after each addition.
6. Gradually add dry ingredients, about 1 cup at a time, beating on a low speed. Stop the mixer and scrape the sides of the bowl a couple of times to get all dry ingredients thoroughly combined with butter mixture.
7. Fold in the pecans and mix well. (I actually mix the dough with my hands at this point.) If dough is too thick and hard to handle, add a little milk or heavy cream to make it easier to work with.
8. Gently fold in all of the chocolate pieces.
9. Roll into 1-inch balls and place on ungreased cookie sheet about 2 inches apart.
10. Bake for 9 to 11 minutes. The longer the cookie bakes the crisper they will be.
11. Immediately transfer cookies to a cooling rack for a few minutes before serving. Store in an airtight container and they will last for a week – if they even last that long!

LuLu clue: This dough freezes beautifully.