2 c Butter (1 lb)
2 c Sugar
2 s Brown Sugar
2 t Vanilla
4 c Flour
5 c Oatmeal (Process oats in blender until coarse powder)
1 t Salt
2 t Baking Powder (for softer cookies, use less Baking Powder)
2 t Soda
24 oz Milk Chocolate Chips (recipe calls for Guittard brand)
3 c Pecans
Place golf-ball size balls on ungreased cookie sheet. [I use small ice cream scoop]
Bake at 350 for 14-15 minutes. Makes 112 Cookies.
Note that this is a large recipe -- I usually cut it half.
ALTERNATE: Replace choco chips with 2 c raisins -- makes my favorite Oatmeal/Raisin Cookie.