These ultra-tasty cookies are jam-packed with pecans and three kinds of chocolate chunks: dark, milk and white. Whip up a batch for your favourite chocolate-lover.

Yield: Makes 7 1/2 dozen.



  • ​2 cups all-purpose flour
  • 1 cup quick-cooking rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed golden brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup chopped dark chocolate
  • 1 cup chopped milk chocolate
  • 1 cup chopped white chocolate
  • 1 cup chopped toasted pecans


  1. Preheat oven to 350°F.
  2. Combine flour, oats, baking powder, baking soda and salt in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat butter until creamy. Add sugar and brown sugar; beat until fluffy.
  4. Using low speed, beat in eggs and vanilla until blended. Gradually beat in flour mixture just until combined.
  5. Stir in dark chocolate, milk chocolate, white chocolate and pecans.
  6. Shape dough into 1 inch balls.
  7. Place balls 2 inches apart on parchment paper-lined cookie sheets.
  8. Bake for 12 - 14 minutes or until cookies are light golden around edges.
  9. Let cookies stand for 5 minutes on cookie sheets.
  10. Remove from cookie sheets and cool on racks.
  11. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per cookie:

101 calories, 5.6 g fat, 1.2 g protein, 11.8 g carbohydrate, 0.6 g fibre, 56 mg sodium

*Ingredient not included in nutritional analysis.