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Ingredients Jump to Instructions ↓

  1. 2 c FLOUR

  2. 1/2 ts SODA

  3. 1/4 ts SALT

  4. 3/4 c QUICK OATS

  5. 3/4 c DARK BROWN SUGAR, PACKED

  6. 3/4 c SUGAR

  7. 1 c BUTTER, SOFTENED

  8. 2 lg EGGS

  9. 2 ts VANILLA EXTRACT

  10. 1 c CHOPPED PECANS (4 OZ)

  11. 1 c SEMISWEET CHOCOLATE CHIPS

Instructions Jump to Ingredients ↑

  1. PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA, SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY TRANSFER COOKIES TO A COOL, FLAT SURFACE. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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