Yield: 36 servings

Ingredients (Help):
2 c FLOUR 1 c BUTTER, SOFTENED
1/2 ts SODA 2 lg EGGS
1/4 ts SALT 2 ts VANILLA EXTRACT
3/4 c QUICK OATS 1 c CHOPPED PECANS (4 OZ)
3/4 c DARK BROWN SUGAR, PACKED 1 c SEMISWEET CHOCOLATE CHIPS
3/4 c SUGAR

PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA,
SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS
WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A
GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA.
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
TRANSFER COOKIES TO A COOL, FLAT SURFACE.

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