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Chocolate Chip Oatmeal Cookies

1 1/2 cups (3 sticks) unsalted butter - at room temperature
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs - room temperature
1 generous teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick oats, uncooked
2 cups pecans or walnuts, chopped fine in a food processor
24 ounces semi-sweet chocolate chips (note: if you want to use milk chocolate chips, omit all but 2 tablespoons of the granulated sugar)

1. Cream butter and sugars until light and fluffy and pale yellow. Slowly beat in eggs and vanilla until incorporated. Sift together the flour, baking soda and salt and fold in. Add oats, pecans and chocolate chips; fold until incorporated.
2. Drop by teaspoons about an inch apart on a large greased baking sheet.
3. Bake at 325*F on top rack of oven until golden, about 8 to 10 minutes

Makes about 4 to 5 dozen cookies.

Recipe provided courtesy of The Sugar Association, Inc.