These easy drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

• 1¼ cups all-purpose flour (about 5½ ounces)
• 1 cup regular oats
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup butter, softened
• 1½ teaspoons vanilla extract
• 1 large egg
• ¼ cup chopped pecans, toasted
• ¼ cup semisweet chocolate minichips

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks

Yield: 3 dozen (serving size: 1 cookie)