In a heat-safe bowl, such as stainless steel, combine first 10 ingredients and stir stove-top over a low heat until peanut butter and butter are softened.

With electric beaters, start adding in flours and oats. Switch to a big wooden spoon and mix in chocolate chips and pecans.

Roll dough into 6 fist-sized balls and refrigerate dough for 20 minutes. Line two baking sheets with parchment paper and preheat oven to 350.

Place 3 balls on each baking sheet and press into large half-inch thick rounds.

Bake for 20-15 minutes, or until edges start to get crispy