Ingredients
1-1/3 cups quick-cooking oats1-1/3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1/2 cup chopped pecans1 cup semisweet chocolate chips1/2 cup packed brown sugar1/2 cup sugarAdditional Ingredients:1/2 cup butter, melted1 large egg, lightly beaten1 teaspoon vanilla extract
Preparation
Pour oats into a wide-mouth 1-qt. glass container with a tight-fitting lid. Combine flour, baking powder, baking soda and salt; place on top of oats. Layer with pecans, chocolate chips, brown sugar and sugar, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch.
To prepare cookies: Pour cookie mix into a large bowl; stir to combine ingredients. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes.
Preheat oven to 350°. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake 11-13 minutes or until set. Remove to wire racks to cool.
