In a large bowl, cream:
1 cup of softened butter (I do not use margarine)
2 cups of brown sugar
Add 2 eggs and 1 t. vanilla
In a separate bowl, mix together the following ingredients, and then add to creamed mixture.
2 cups of oats
1 ½ c. flour
1 t. baking powder (make sure you have fresh baking powder, I always buy a new tin ever year)
1 t. baking soda
½ t. salt
1 cup pecans, walnuts, or hickory nuts (it helps if you have a hickory tree, but you can buy the nuts from the Amish. I usually use pecans, because it is a thousand miles to my favorite Amish store in Ohio).
1 cup chocolate chips (I upgrade my chocolate chip to Ghirardelli; it makes a difference and is worth the extra dollar)
Thoroughly chill dough (or put up with having very sticky fingers).
Form into balls about the size of walnuts and roll in powdered sugar (this is the secret to these cookies). Place on a greased cookie sheet about 2” apart. Bake at 350° for 10 – 12 minutes. Do not overbake. Allow cookies to cool about 30 seconds on cookie sheet, then remove to cool on a rack.
Makes about 5 dozen.