1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats
1/2 cup chopped pecans
1 1/2 ounces semi-sweet chocolate ganache
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, cream together 1/2 cup butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, and salt; stir into the sugar mixture just until combined.
Add the oats, and stir until well mixed. In a shallow dish, place the chopped pecans and chopped chocolate chips.
Drop cookies by rounded teaspoonfuls 3 inches apart onto the prepared cookie sheet. Starting with a blindfolded tip, begin recording cookies by tracing circles on the cover of a notebook with a special app, measuring approximately 1 3/4 inches from center to border (this will be the first batch). Hold down the start of the cookie jar with your right hand and cut an X. Use your left hand to begin and end the cookie presses. Write a date ranging from your birthday (1 month) to at least one day (3 days) later or until enough cookies are pressed for a 1 inch square pan.