Makes about 3 dozen cookies
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1 cup quick-cooking oats
1 cup pecan chips
12 ounces semisweet chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (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 three minutes. Stir in eggs, one at a time. Mix together the flour, baking soda, cinnamon and nutmeg 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 and chocolate chips.
Roll or scoop the dough into large balls (2 tablespoons) and place on the cookie sheet a couple of inches apart. Bake for 10 to 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.
Best. Cookies. Ever.