Chocolate Marble Chunk Cookies

I found this recipe on eat me, delicious and had to try them. They taste very good. I did change the recipe as you will see. I used about 1 1/4 cups of finely ground oatmeal in place of some of the flour and used 1/2 cup chocolate chips in the plain dough. The red sections are what I changed.

Chocolate Marble Chunk Cookies
adapted from The Good Cookie by Tish Boyle

Makes about 34 3-inch cookies or 55-60 small cookies.

2 1/2 cups all purpose flour (1 1/4 cups flour)
(1 1/4 cups finely ground oatmeal)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 stick) unsalted butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1/4 cup dutch-processed cocoa powder, sifted*
12 ounces bittersweet or semisweet bar chocolate, cut into 1/2 inch pieces
(1/2 cup chocolate chips)
1 cup pecan pieces

1. Position a rack in the center of the oven and preheat the oven to 375F.

2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium-high speed until light, about 2 minutes. Beat in the vanilla extract and eggs one at a time, mixing well after each addition and scraping down the sides of th bowl as necessary. At low speed, add the flour mixture, mixing just until blended.

4. Transfer 1 3/4 cups** of the dough to another bowl and set aside. Add the cocoa powder to the dough remaining in the mixer bowl and mix on low speed until blended. Add half of the chocolate and half of the pecans and mix until well blended. Stir the remaining chocolate and pecans into the light coloured dough.

5. Fill one side of a measuring spoon with the light dough, making it well rounded, not level. Fill the remaining half with chocolate dough. Roll the dough into a bowl and place on an ungreased baking sheet. Moisten your palm to prevent sticking, and flatten the dough into a 1 1/2 inch disk. Repeat the remaining dough, spacing the cookies 2 inches apart. Bake for 8 to 10 minutes, until the lighter dough just begins to color. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely.

I had to much chocolate dough so the last 6 were just chocolate cookies.