Before Starting - toast your pecans

1. Add the finely chopped pecans to a large skillet and turn to medium-low. Cook for about 10 minutes until they become fragrant. Stir every minute or so, making sure not to burn them. Once finished, remove them from the heat so they can cool before adding to the dough. 

 Cookies

1. In a large mixing bowl, cream the butter, sugar, and brown sugar together until light and fluffy - 3-5 minutes.
2. Add the eggs and mix until just combined.
3. Add in the oatmeal, flour, salt, nutmeg, baking powder, baking soda, and vanilla. Mix until almost combined.
4. Lastly, add in the chocolate chips and toasted pecans, and give one final mix until those are evenly distributed and no flour streaks remain.
5. Spoon out 3 ounces of dough (using a kitchen scale to measure), and roll into a large ball with your hands. Place on the baking sheet. Repeat with the rest of the dough and then place in the fridge to chill for at least an hour.
6. Once chilled, preheat oven to 350°F and line baking sheets with parchment paper.
7. Bake for 12-14 minutes, or until the edges are golden brown and the centers are just set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.