Oatmeal, Pecan and Chocolate Chip Cookies

Is there anything better than some fresh baked cookies and a tall glass of cold milk? These cookies are soft, flat and a little chewy. This recipe makes quite a few so you can share, freeze them for a rainy day or if you have 4 kids like me then they will all be gone by tomorrow.

Oatmeal, Pecan and Chocolate Chip Cookies

2 cups butter, room temperature

1 cup white sugar

1 cup brown sugar

1/4 cup molasses

2 tsp vanilla extract

2 eggs, beaten

2 cups rolled oats (I like old fashioned rolled oats for the texture)

3 cups unbleached flour (all-purpose flour will work too)

1 tsp salt

2 tsp baking soda

2 tsp baking powder

1 cup chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees. Cream butter and sugar with an electric mixture fitted with a paddle until light and fluffy, a couple of minutes should be good. Add molasses, egg and vanilla. Mix well, scraping down sides of bowl. Add rolled oats. Combine flour, salt, baking soda and baking powder and add to butter mixture, mix until combined. Fold in chocolate chips and pecans. Drop by spoon fulls on cookies tray and bake for 10-12 minutes. Let cool on trays until set, a few minutes and then place them on a cooling rack.