Use the best quality semi-sweet or bitter-sweet chocolate you can find, "chunks" work better than "chips". Use pecans, walnuts or almonds for the nuts, or omit them entirely. This dough freezes really well, roll into a 3inch diameter log and wrap well for the freezer.
Ingredients
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
2 cups old-fashioned rolled oats
1 cup unsalted butter (room temperature)
1½ cups sugar
2 Maple syrup
2 eggs
2 Tbs whole milk
1 Tbs vanilla
½ tsp salt
1 cup pecans
12 oz semi-sweet chocolate chunks
Instructions
Preheat the oven to 350F
In a bowl mix together flour, oats, baking powder and baking soda.
Using an electric mixer, beat the butter until it becomes light and fluffy, then add in the sugar and continue mixing until creamy and fluffy again.
Slowly add in the maple syrup, continue mixing, then add the eggs one at time, mixing well between.
Add the milk, vanilla and salt and mix until well combined.
Stop the mixer and scrape down the sides.
Turn the mixer back on and slowly add the flour mixture.
Scrap down the sides again and add the chocolate chunks and chopped nuts, mix until just combined.
Line cookie sheets with parchment paper or Silpats and get a small bowl of water to wet your fingers.
Scoop 1 Tbls of dough onto the cookie sheet, wet your finger tips , and press the dough into a thin, flat circle. Continue filling the pan, spacing the cookies about 2 inches apart.
Another option is to roll all the dough into a 3inch log, wrap in plastic wrap, and freeze. Slice frozen cookie rounds ¼ inch thick when ready to bake.
Bake cookies for about 10 minutes, or when the edges are just golden.
Remove from the pan and let cool on a wire rack.
Makes 25-30 cookies.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/sweets/divine-oatmeal-chocolate-chip-cookies-with-pecans/