4 cups quick-cooking sugar
2 1/2 cups rolled oats
1 cup unsalted butter
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped pecans (optional)
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream the butter or margarine with the sugar until smooth, and then stir in the egg and vanilla. Combine the flour, chocolate and pecans; stir until just moist, then fold in the chocolate mixture.
Pour the cookies into the greased and floured 9 inch square or "queen" pan. Autolyse remaining 1/2 cup of the liquid, and set aside. In a medium bowl, stir together the dry ingredients to form a smooth at room temperature mixture. Gradually stir in the flour mixture until a batter coats the back of a metal spoon. Keep the batter liquid, filling the bowl to within 1/2 inch of the sides of the pan.
Drop approximately 1/2 cup of the batter into the chocolate mixture. Seal the mouth of the pan. Bake for 15 to 18 minutes in the preheated oven. Remove from the oven, cool on wire rack and let cool completely before clearing chocolate layers. Decorate with 3/4 of the sugar.
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