Ingredients:
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup evaporated milk (not sweetened condensed milk)
- 1 1/2 cups quick-cooking oats (not old-fashioned)
- 1 cup chopped pecans, lightly toasted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Prepare
Line baking sheets with wax paper or parchment paper. Measure all ingredients and have them ready, as the process moves quickly once boiling begins.
Toast the Pecans
Place chopped pecans in a dry skillet over medium heat. Stir for 3–5 minutes until lightly toasted and fragrant. Remove from heat and set aside.
Cook the Syrup
In a medium heavy-bottomed saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture reaches a full rolling boil.
The Critical Boil
Once boiling, start a timer and continue to boil for exactly 3 minutes, stirring constantly. This step is crucial to reach the soft-ball stage (about 235°F) for the perfect chewy texture.
Combine
Remove the saucepan from the heat. Immediately stir in the vanilla extract and salt. Quickly add the oats and toasted pecans, mixing until everything is evenly coated.
Drop and Set
Working quickly, drop the mixture by heaping teaspoonfuls onto the prepared baking sheets. If the mixture becomes too stiff, add a few drops of hot water to loosen it.
Cool
Let the cookies cool at room temperature until fully set, about 30–60 minutes.
Storage
Store in an airtight container at room temperature for up to 1 week.