Mean Chef's Oatmeal Pecan Chocolate Chunk Cookies

Amazingly soft, delicious cookies! When i made this, i used ghirardelli chocolate and was just short on the called-for amount of pecans. The dough was really hard after refrigerating overnight, and i found it easier to roll it into balls by hand rather than the ice cream scoop. I adopted this recipe after its original poster, mean chef, departed the site. Mean posted the recipe on feb 12, 2003.

Steps

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.

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.

Ingredients

all-purpose flour, salt, baking powder, baking soda, unsalted butter, light-brown sugar, granulated sugar, pure vanilla extract, milk, eggs, old fashioned oats, semisweet chocolate, pecans