Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Pecan Chocolate Chunk Cookies 4.3 (15) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 22 5-inch cookies You can buy chocolate that has already been chunked, or you can just cut up your favorite chocolate. Ingredients 2 cups all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed light-brown sugar 1 cup granulated sugar 1 tablespoon pure vanilla extract 3 tablespoons milk 2 large eggs 3 cups old-fashioned rolled oats 12 ounces semisweet chocolate, chopped into ½-inch chunks 1 ⅓ cups coarsely chopped (5 ounces) pecans Directions In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside. In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight. Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days. Cook's Notes You can substitute raisins for the chocolate chunks. Print