½ cup unsalted butter, at room temperature
¾ cup plus 2 Tablespoons (6.15 ounces) sugar
2 teaspoons molasses
1 egg
1 Tablespoon milk
½ Tablespoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup (5 ounces) all purpose flour
1 cup (3 ounces) Old -fashioned rolled oats
1 cup (6-ounces) bittersweet chocolate chips
½ cup (2 ounces) toasted pecan pieces

Preheat oven to 350° F. Line baking sheets with parchment paper. Set aside.

In a medium bowl, beat butter with electric mixer until light and creamy. Add the sugar and beat on high speed until light and creamy. Add the molasses and beat until well combined. Add the egg; beat well. Beat in the milk, vanilla extract, salt, baking soda and baking powder, until well blended. Add the flour and beat on low speed until well incorporated. Stir in the oats, chocolate chips and pecan pieces using a wooden spoon.

Using a 1½-Tablespoon (1¾-inch) ice cream scoop, drop cookie dough onto the prepared cookie sheets. Cookies should be about 2 inches apart. Flatten cookies with a damp hand.

Bake for 9 to 10 minutes, or until the edges of the cookies are lightly browned, but the centers remain pale. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Yield: 24 cookies.