Ingredients

The following ingredients have 24 Servings
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) granulated sugar
  • 1 cup (7 1/2 ounces) light brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups (8 3/4 ounces) finely ground old-fashioned oats, measured before grinding ((See Tip 1))
  • 2 cups (10 ounces) all-purpose flour
  • 2 cups (12 ounces) semi-sweet or bitter-sweet chocolate chips
  • 4 ounces milk chocolate (grated (See Tip 2))
  • 1 1/2 cups chopped pecans, toasted ((See Tip 3))

Instruction

  • Preheat oven to 375° F.
  • Cream butter and sugars with electric mixer on high for about 3 minutes. Add eggs, and vanilla; beat until smooth, about 1 minute. Add ground oats, flour, baking soda, baking powder and salt; beat until well combined, about 1 minute. Add chocolate chips, grated milk chocolate and pecans. Stir until all ingredients are mixed.
  • Roll into balls the size of a golf ball. Place 2 inches apart on parchment lined cookie sheet; flatten with palm of hand. Bake for 10 to 12 minutes, or until golden brown. Remove from cookie sheet and cool on a wire rack. Yield: 48 cookies. (See Tip 4)