Oatmeal, Chocolate Chip and pecan cookies

From Cooking Light

• 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
• 1 cup regular oats
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar $
• 1/2 cup packed brown sugar
• 1/3 cup butter, softened $
• 1 1/2 teaspoons vanilla extract
• 1 large egg $
• 1/4 cup chopped pecans, toasted
• 1/4 cup semisweet chocolate chips, chopped

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Notes from Jill's Kitchen: I basically made these as-is, except I didn't measure the pecans or chocolate chips. However, I definitely put it WAY fewer chocolate chips than normal, so thus I feel this recipe earns its "cooking light" distinction.