Servings: 36 cookies
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- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 tablespoons fat free milk
- 2 teaspoons quality vanilla
- 2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 1/2 cups old fashioned oats
- 9 ounces dark chocolate chips
- 9 ounces milk chocolate chips
- 1 1/2 cups chopped Elliot Pecans
Preheat the oven to 350 ºF.
Cream the butter. Add the sugars and mix until light.
Beat in the egg, then the milk and then the vanilla.
Stir the flour, baking soda, baking powder and salt together and gradually stir the flour mixture into the sugar mixture until it’s incorporated.
Stir in the oats and chocolate chips and the chopped Elliots pecans.
On a piece of plastic wrap or parchment, drop the dough and roll into a log. Wrap tightly and chill in the refrigerator minimally 12 hours or overnight.
Unroll dough and cut with a sharp knife into one inch thick rounds. Roll into balls. Arrange on a heavy cookie sheet, placing about 1 1/2 inches apart.
Bake on center rack for 10-13 minutes, until golden brown at the edges and light golden at the center. Cookies will puff in the center.
Cool on baking sheet for at least 1-2 minutes before moving to a wire rack to cool completely.
Calories: 5649kcal | Carbohydrates: 684g | Protein: 87g | Fat: 288g | Saturated Fat: 196g | Trans Fat: 7g | Cholesterol: 819mg | Sodium: 4329mg | Potassium: 3000mg | Fiber: 37g | Sugar: 299g | Vitamin A: 6235IU | Vitamin C: 1mg | Calcium: 1386mg | Iron: 26mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.