Ingredients
1 cup quick-cooking oats1-3/4 cups boiling water1/4 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar2 large eggs, room temperature1/3 cup buttermilk3 tablespoons canola oil1 teaspoon vanilla extract3/4 cup all-purpose flour3/4 cup whole wheat flour2 tablespoons dark baking cocoa1 tablespoon instant coffee granules1 teaspoon baking soda1/8 teaspoon salt1 cup miniature semisweet chocolate chips, divided3/4 cup chopped pecans, divided
Preparation
Preheat oven to 350°. Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes.
Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans.
Pour into a greased 13x9-in. baking pan. Sprinkle with remaining chips and pecans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.
