This is undoubtedly one of the most unusual oatmeal-chocolate chip cookies I've ever made and it just might be one of the best. But you'll agree with me only if: 1) You don't expect this to be like a traditional oatmeal cookie, 2) You like lots of chewy texture and crunch rather than merely a soft cookie and 3) You like chow mein noodles. If that's you, read further. I made these considerably bigger than the teaspoon sized cookies directed in the instructions because I believed with all the chunky ingredients going on in this cookie that this was going to be a heftier, more substantial cookie. I also was nervous about the long chow mein noodles and how they'd make the cookie look. I didn't want to take a chance of them sticking out all over the place so I broke them up into smaller pieces before stirring them into the dough. Glad I made that call. I used old-fashioned oats, which is what I happened to have in the pantry, and that contributed even more texture, as if these weren't chock full of it already. Toasting the pecans adds great flavor, so I'd suggest not skipping that extra step. The saltiness of the chow mein noodles and the sweetness of the chocolate chips provided an interesting contrast. Finally, only because I'm a little sick of semi-sweet chocolate chips, I used milk chocolate chips. My huge, bakery-sized cookies took about 13 minutes to bake. A most unique cookie that will have people wondering what makes it so different!
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This is undoubtedly one of the most unusual oatmeal-chocolate chip cookies I've ever made and...