Cooking with Rena Lee

Yield:about 20

INGREDIENTS:

1/2 cup	butter, plus extra for greasing
2	eggs, lightly beaten
3 - 4 tbsp	milk
1 tsp	vanilla essence (extract)
generous 1 cup	rolled oats
6 oz	plain (semisweet) chocolate chips
1 cup	pecan nuts, chopped
1/2 cup	soft dark brown sugar
1 1/4 cups	plain (all-purpose) flour
1 tsp	baking powder
pinch	salt

DIRECTIONS:

Cream the butter and sugar in a large bowl until pale and fluffy. Add the beaten eggs, milk and vanilla essence, and beat thoroughly.
Sift in the flour, baking powder and salt, and stir in until well mixed. Fold in the rolled oats, chocolate chips and chopped pecan nuts.
Chill the mixture in the refrigerator for at least 1 hour. Preheat the oven to 350`F. Grease two large baking trays.
Using two teaspoons, place mounds of the mixture well apart on the trays and flatten with a spoon or fork.
Bake the cookies for 10-12 minutes in the preheated oven until the edges are just colouring, then cool on wire racks.