I nicknamed these "Trev" cookies because my husband Trevor likes them so much. Before that they were "Marsha" cookies, named for a friend who gave me the recipe. It's an easy recipe because you don't have to cream butter or shortening; you just dump and stir ingredients in a big bowl. --Jan Smith
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups uncooked quick-cooking oats
1 cup sugar
1 cup firmly packed light brown sugar
1 cup chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup vegetable oil
2 large eggs, beaten
1 teaspoon vanilla extract
How to Make It
Stir together first 9 ingredients in a large bowl. Add oil, eggs, and vanilla; stir well.
Shape mixture into 1" balls. (Dough will be crumbly.) Place balls on ungreased baking sheets. Bake at 350° for 10 minutes or until golden. Let cool on baking sheets 1 minute. Remove to wire racks to cool.
These were pretty yummy. They use oil, not butter so they have little-to-no trans fats. We made them even a bit healthier by substituting 1/2 cup of the flour with white whole wheat flour. Also added 1/4 cup of unsweetened shredded coconut. My husband and 10-year old were very enthusiastic.
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