Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Chip, Oatmeal, and Pecan Cookies 3.6 (224) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 4, 2020 Print Rate It Share Share Tweet Pin Email Yield: 44 For those who can't choose between chocolate chip or oatmeal as their favorite cookie, here is the ultimate compromise. The cookie jar won't stay full for long. Ingredients 1 cup all-purpose flour (spooned and leveled) 1 ¼ cups rolled oats (not quick-cooking) ½ teaspoon coarse salt ½ teaspoon baking powder ¼ teaspoon baking soda ¾ cup (1 ½ sticks) unsalted butter, room temperature 1 cup light-brown sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup chopped toasted pecans 1 cup semisweet chocolate chips Directions Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Fold in pecans and chocolate chips. Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets. Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. Rate it Print