Cream together the butter, sugar and brown sugar by hand. Add the eggs and vanilla. In another bowl, combine flour, ground oatmeal, salt, baking powder and soda.

Combine the wet and dry ingredients together until well mixed. Add 12 oz. bag of chocolate chips (your preference) and 1 cup chopped pecans. Bake on ungreased cookie sheet or stone. Use large spoon for rounded drops. My baking stone holds 12 cookies at a time. This recipe makes approximately 4 dozen cookies.

Bake at 375* for 12 to 15 minutes just until lightly brown. Remove and let cool. Cookies will harden up, but stay chewy inside.