I found today's recipe at the Martha Stewart site here. I am going to do something a little different with mine. Not everyone is fond of chocolate, so I am dividing the dough into two batches, one without the chocolate chips.
Chocolate Chip, Oatmeal and Pecan Cookies makes 44 cookies
1 cup all-purpose flour, measured and leveled
1-1/4 cup rolled oats (not quick cooking)
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (1-1/2 sticks) unsalted butter at room temperature
1 cup light-brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup chopped toasted pecans
1 cup semisweet chocolate chips
Preheat oven to 350 degrees, with racks in upper and lower thirds.
In a medium bowl, whisk together flour, oats, salt, baking powder and baking soda.
In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping bowl as needed.
Add vanilla and egg and beat to combine.
With mixer on low, gradually add flour mixture and beat just until combined.
Fold in pecans and chocolate chips.
Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets.
Bake cookies until puffed and golden around the edges, about 15 minutes, rotating sheets about halfway through.
Transfer cookies to wire racks to cool.