3 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1 c Vegetable oil
(plus 1 tablespoon oil) 1 c Sugar
3 lg Eggs
1 c Pecans; finely chop
4 oz Semisweet chocolate chips
5 tb Sugar
1 tb Ground cinnamon
Recipe by: Jo Merrill These cookies freeze well. Preheat oven to 375 degrees. Grease 2 baking sheets. Mix flour, baking powder and salt in medium bowl. Beat oil, 1 cup sugar and eggs in large bowl. Gradually add 2 cups flour mixture, beating constantly. Fold in pecans and chocolate chips. Add remaining flour and mix well. Lightly flour your hands and divide dough into 4ths. Transfer to baking sheets. Shape into flat loaves about 3 inches wide and about 3/4 inch high. Combine remaining sugar and cinnamon in small bowl and sprinkle evenly over each loaf. Bake 20 minutes. Cut each loaf into 1/2 inch slices. Turn slices cut side up and continue baking until toasted and golden, abouy 15 minutes. Cool completely and store in airtight containers. —–