Oatmeal, Chocolate Chip and Pecan Cookies  Adapted from Katy Sparks and Andrea Strong
I found the orange zest a little strong, as did many of the commenters on Epicurious, but Alex and the three friends I shared them with last week loved them just the way they were. I’d consider your own personal taste when making these, perhaps start with just a microplane or two of zest, and adding the rest if the batter tastes like it could use more. What, you don’t eat raw cookie batter? I’m sorry, we can’t be friends anymore.
Makes about 3 dozen cookies
8 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 cup light brown sugar, firmly packed 1 teaspoon salt 1 teaspoon vanilla extract 2 large eggs 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground clove 1 cup quick-cooking oats 2 cups chopped pecans 2 teaspoons freshly grated orange zest 12 ounces semisweet chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment or a Silpat (nonstick baking mat). Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and vanilla, and beat until well mixed, about three minutes. Stir in eggs, one at a time. Sift together the flour, baking soda, cinnamon, nutmeg, and clove in a separate bowl. Add half of the flour mixture to the butter with the mixer on low speed. Once the flour has been incorporated, add the second half. Stir in the oats, pecans, orange zest, and chocolate chips. Drop the dough, by the tablespoon, onto the cookie sheet and bake for 10 to 12 minutes or until golden. Remove from the oven and cool the cookies on a rack. Store at room temperature in a cookie jar or other airtight container.