Chocolate Chip Cookies

Mrs. Ruth Wakefield in 1930 accidentally discovered the now ubiquitous chocolate chip cookie.  Like so many recipes that have evolved around the world, the story goes that Mrs. Wakefield was making a butter cookie and was given a chocolate bar from Andrew Nestle and broke the chocolate up in the cookie.  The combination delighted her guests at the Toll House Inn and the rest is history. Thankfully for us we continue to enjoy the sweet and salty flavors of a butter cookie with soft melted chocolate.  I have added my own touches that add additional flavors and texture to the all-American chocolate chip cookie, such as old fashioned oats and a darker chocolate chunk.  Mrs. Wakefield filled her cookie jar with these delights no doubt.  The cookie jar has not made it on my counter top, but the cookies never last long enough to consider storing them in a jar.

2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups unbleached flour
1 cups old fashioned oats
1 tablespoon baking soda
1/2 teaspoon sea salt
1 1/2 cups chocolate chips
(Mix dark and semi-sweet chocolate chunks)
1 cup toasted pecans, chopped

Preheat oven to 350 degrees.
Cream butter and sugars in a large mixing bowl.  Beat in eggs, one at a time.  Stir in vanilla.  Combine dry ingredients together.  Add to butter mixture.  Mix well. Add chocolate and pecans.
Refrigerate dough for 30 minutes or more.
Place rounded tablespoon of dough on ungreased cookie sheet about two inches apart. Bake for 9 to 10 minutes or until edges begin to brown.

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