In large mixing bowl, cream together sugars and oil.
Beat in one egg at a time.
Blend in vanilla.
Add dry ingredients in order listed,mixing after each.
Dough will be sticky Mixing this dough gets tough as you add the last half of flour.
You may need to change your mixer to dough hooks in the end, before you add the choc chips & pecans -- If you have a super heavy duty mixer you could easily double the recipe, otherwise it's better mixed in two separate batches.
Refrigerate for 30 minutes or longer for ease of handling.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake 8-10 minutes on middle rack in oven preheated to 350 degrees.
Let stand for two minutes; remove to wire.
racks to cool completely.
Notes: For best results, bake cookies on a pizza stone.
You may have to increase the baking time to about 11 minutes, but do not overbake, as they will continue to harden after removing from oven.