| 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 degrees;. 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.
Source : Martha Stewart "Martha Stewart Living" |
|
Recipe
- 2 Cups all-purpose flour
-
1/2 Teaspoon salt
-
1 Teaspoon baking powder
-
1 Teaspoon baking soda
-
1 Cup (2 sticks) unsalted butter, room temperature
-
1 Cup packed light-brown sugar
-
1 Cup granulated sugar
-
1 Tablespoon pure vanilla extract
-
3 Tablespoons milk
-
2 large eggs
-
3 Cups old-fashioned rolled oats
-
12 Ounces semisweet chocolate, chopped into 1/2 inch chunks
-
1 1/3 Cups coarsely chopped (5 ounces) pecans
MAKES : 22 five-inch cookies
|
