Ingredients
Method
Cream the butter and sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This step sets the texture, so give it a good minute or two.
Add eggs and vanilla:
- Mix in the eggs one at a time, then add the vanilla. The dough should look smooth.
Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine wet and dry:
- Add the dry ingredients into the butter mixture. Mix until just combined.
Fold in the oats, chocolate chips, and pecans:
- Use a spatula so the dough stays thick and chunky.
Scoop the dough:
- Use a cookie scoop to drop dough onto parchment-lined baking sheets.
Bake:
- Bake at 350°F (175°C) for 10–12 minutes. The edges should be golden, and the centers should look soft.
Cool:
- Let the cookies rest on the sheet for about 2 minutes, then move to a cooling rack.
Notes
Don’t overbake or they will lose their chew.
Make sure the butter is softened, not melted.
Use rolled oats—not quick oats.
A cookie scoop helps keep all cookies the same size.
You can freeze the dough for future baking.