- 1 cup (2 sticks) margarine
- 1 cup (packed) dark brown sugar
- 1/2 cup plus 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups quick-cooking oats
- 2 cups semisweet chocolate chips (about 12 ounces)
- 1 cup chopped pecans
- Preheat oven to 350°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, the 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.)