Makes about 3 dozen cookies
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar (used 1/2 c.)
1 cup light brown sugar, firmly packed (could reduce to 3/4)
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour (used 1 c. AP and 1/2 c. whole wheat)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans (omitted and added 1/2 cup old fashioned oats)
2 teaspoons freshly grated orange zest (can be overpowering. add less or omit)
12 ounces semisweet chocolate chips (9 oz works great)
Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (rubber nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about 3 minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10-12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.
