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