Chocolate Chip Cookies with Oatmeal and Pecans from Cindy Stone

Chocolate Chip Cookies with Oatmeal and Pecans from Bon Appetit/Dec. 1996 Makes about 4 dozen Ingredients: 1 cup (2 sticks) margarine 1 cup (packed) dark brown sugar ½ cup plus 2 tablespoons sugar 2 large eggs 1 teaspoon vanilla extract 2 cups plus 2 tablespoons all purpose flour ¾ teaspoon baking soda ½ teaspoon salt 2 ½ cups quick-cooking oats 2 cups semisweet chocolate chips (about 12 oz) 1 cup chopped pecans Preparation: Preheat oven to 350 degrees F. Lightly grease 2 heavy large baking sheets. Beat margarine and both sugars in large bowl until fluffy and well blended. Beat in eggs 1 at a time, then vanilla. Sift flour, baking soda and salt over margarine mixture and stir to blend. Mix in oats, the chocolate chips and pecans. Working in batches, drop dough by rounded tablespoonfuls onto prepared sheets. Bake cookies until golden brown, about 14 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 week ahead. Store cookies airtight at room temperature.)