2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Morton Salt
1 cup white sugar
1 cup butter
1 egg
1/2 cup light corn syrup
1/2 cup chopped pecans
4 cups rolled oats
Preheat oven to 350 degrees F (175 degrees C). Place the flour, baking soda, baking powder, and Morton Salt into four small mixing bowls and mix thoroughly. Make a well in the center and pour in the sugar, eggs, corn syrup, pecans, oats, and vanilla extract. Stir together to form a dough. Roll the dough into 1 inch balls and place them 2 inches apart onto ungreased cookie sheets.
Bake in preheated oven for 8 to 10 minutes. Remove from cookies from oven. Let cool on baking sheet for 5 minutes before transferring to ice cream maker. Reserve about 3 tablespoons cookie filling to use while baking.
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