Ingredients
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2 cups all-purpose flour
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1/2 teaspoon salt
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 cup unsalted butter, room temperature
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1 cup granulated sugar
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3 tablespoons milk
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2 large eggs
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3 cups old fashioned oats
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12 ounces semisweet chocolate, chopped into 1/2 inch chunks
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1 1/3 cups coarsely chopped pecans (5 ounces)
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1 tablespoon pure vanilla extract
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1 cup packed light-brown sugar
Instructions
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- Set dry ingredients aside.
- In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy.
- Add vanilla, milk, and eggs; mix well.
- Add reserved dry ingredients, and beat until just combined.
- Remove bowl from mixer, and fold in oats, chocolate, and pecans.
- Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Heat oven to 350°.
- Line two baking sheets with parchment paper, and set aside.
- Remove dough from refrigerator.
- Using an ice-cream scoop, shape into 2-inch-diameter balls.
- Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven.
- Bake until golden, but still soft in center, 15 to 16 minutes.
- Remove from oven, and place on a wire rack to cool completely.
- Repeat with remaining dough.
- Store in an airtight container up to 2 days.