Recipe information
Yield
Makes about 4 dozen
Ingredients
1 cup (2 sticks) margarine
1 cup (packed) dark brown sugar
1/2 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups quick-cooking oats
2 cups semisweet chocolate chips (about 12 ounces)
1 cup chopped pecans
Preparation
Step 1
Preheat oven to 350°F. Lightly grease 2 heavy large baking sheets. Beat margarine and both sugars in large bowl until fluffy and well blended. Beat in eggs 1 at a time, the vanilla. Sift flour, baking soda and salt over margarine mixture and stir to blend. Mix in oats, the chocolate chips and pecans.
Step 2
Working in batches, drop dough by rounded tablespoonfuls onto prepared sheets. Bake cookies until golden brown, about 14 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 week ahead. Store cookies airtight at room temperature.)
