A simplified version of the famous dish from the Provence region of France
From King Arthur Flour
Yield: 24 large or 48 smaller cookies

Their comments:Chock-a-block with all kinds of chocolate chunks, these crisp-chewy, oatmeal-based cookies were everyone's test-kitchen favorite this winter.

My comments:The recipe I reach for when I don't have time to wait for butter to soften on the countertop! I've tried these with many combinations of chips. I especially like them with a double portion of mini chocolate chips and no white chocolate at all. I've also added toffee chunks, peanut butter chips, etc. It's a great recipe for using up partial bags of chips in your pantry. I've never tried it with the marshmallow-graham chips because I haven't found them in stores. It would take a special trip to the King Arthur store in Norwich, which I certainly could do! We're lucky to have them so nearby.

1 c unsalted butter, melted ¾ tsp salt
1½ to 1¾ c* dark brown sugar, lightly packed 2 tsp baking soda
2 eggs 2 c King Arthur Unbleached All-Purpose Flour
2 T golden syrup or light corn syrup 2 c dry oatmeal, ground **
1 T vanilla 1 c pecan meal or finely ground pecans
2 c semisweet or bittersweet choc chips or chunks
2 c white choc chips or chunks
1 c marshmallow-graham flavored bits (optional, but OH so good!)
1½ c toasted pecans (optional, ditto)

* Use the lesser amount of sugar if you don't have a really strong sweet tooth.

**Use a blender or food processor to grind oats to a fine powder.