Instructions

• Preheat oven to 375°F and line one or more baking sheets with parchment paper.
• Measure 2 1/2 cups uncooked regular oats and place them in a blender or food processor; blend to a fine powder. Transfer the ground oats to a bowl and set aside.
• In a large bowl, cream 1 cup softened butter with 1 cup granulated sugar and 1 cup firmly packed light brown sugar until light and fluffy.
• Add 2 large eggs and 1 teaspoon vanilla extract to the creamed mixture and mix until combined.
• In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir the ground oats into this dry mixture.
• Gradually add the dry oat–flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
• Stir in 1 1/2 cups semisweet chocolate chips, 4 ounces coarsely chopped milk chocolate candy bar, and 1 cup chopped pecans until evenly distributed through the dough.
• Portion the dough into rounded balls and place them on the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven for 8–10 minutes, or until the cookies are lightly browned around the edges.
• Cool the cookies slightly on the baking sheets, then transfer them to wire racks to cool completely.