1/4 pound (1 stick) margarine or butter, softened

1/4 cup pecan oil
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
2-1/2 cups oats (quick or old fashioned, uncooked)
2 cups (12 ounces) semisweet chocolate chips
1 cup pecans


Heat oven to 375 degrees F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk, pecan oil, and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. About 5 Dozen.