Chocolate Chip-Oatmeal Cookies
Makes about 4 dozen cookies
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at very warm room temperature
1 cup packed dark brown sugar
1/2 cup sugar
2 eggs, beaten
1 1/2 teaspoons pure vanilla extract
2 cups oatmeal (not the quick-cooking variety)
2 cups semisweet chocolate chips
1 cup chopped pecans, toasted (or walnuts, untoasted)
Preheat the oven to 350 degrees fahrenheit.
Sift together the flour, baking soda, and salt. Cream the butter with both sugars in a large bow, using a sturdy spoon or stand mixer. Mix in the eggs, one at a time, then the vanilla. Stir in the sifted ingredients, about half at a time, mixing just until combined. Stir in the oatmeal, chocolate chips, and nuts, again mixing just until combined. Drop the dough onto ungreased cookie sheets by rounded tablespoons, leaving 1 1/2 to 2 inches between the cookies.
Bake for 10 to 12 minutes, until just lightly browned and set. Do not overbake. Cool the cookies on the baking sheet for 1 to 2 minutes, then remove them to baking racks. Serve warm or at room temperture.
