EatingWell Chocolate Chip Cookies

1. Grind or process oats in a blender or food processor to a fine powder, scraping down the sides as necessary. Whisk the oats, flour, baking powder, baking soda and salt in a medium bowl until well combined.

2. Beat brown sugar, honey, butter, oil and vanilla in a large bowl with an electric mixer until well combined. Beat in egg until combined. Add the dry ingredients and beat on low speed until combined. Stir in pecans and chocolate chips (or chunks). Refrigerate the dough for at least 1 hour or overnight.

3. Preheat oven to 375°F. Line a large baking sheet with parchment paper or a nonstick baking mat.

4. Drop level tablespoons of chilled dough onto the prepared baking sheet, at least 2 inches apart, to make 8 cookies at a time. Bake the cookies, in batches, until just golden, 7 to 9 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.

Tip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

How To Soften Butter

Let butter stand at room temperature for about 1 hour before using. Warm room temperatures may soften butter more quickly. If you're in a hurry, cut the butter into small pieces and let soften for about 15 minutes. (Softening butter in the microwave is not recommended; microwaves heat unevenly and may melt, instead of soften, butter quickly.)

To Make Ahead: Refrigerate the dough for up to 1 day. Store the baked cookies in an airtight container for up to 2 days.