- 2 1/2 cups old-fashioned oats
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 12 ounces semisweet chocolate chips
- 4 ounces milk chocolate, grated or finely chopped *
- 1 1/2 cups chopped nuts (your choice) **
- Using a food processor or coffee grinder, grind the oats into a very fine powder. In a medium-sized mixing bowl, stir the blended oats together with the flour, baking powder, baking soda, and salt.
- In another bowl, using a hand or stand mixer, cream the sugars with the butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- With the mixer speed on low and slowly add the dry ingredients in 2-3 additions, beating until just incorporated.
- With a sturdy rubber spatula, mix in the chocolate chips, grated chocolate, and chopped nuts.
- Cover the bowl with plastic wrap and chill in the refrigerator for 2-3 hours. ***
- Preheat oven to 375F. Cover sheet pans with parchment paper.
- Using a large cookie scoop (about 2 TBS per scoop) drop balls of dough onto the sheet about 2 inches apart.
- Bake for 9-11 minutes until the edges look set (centers may still look under done). Cool cookies on the sheet for 5-7 minutes and then use a spatula to carefully transfer them to a cooling rack.
- Store cookies in airtight container at room temperature.
* I used two 1.55oz Hershey bars that you can find in the checkout lines. It's a little smaller than what is called for in the recipe, but it was the most convenient and economic option and worked well.
** The original recipe states that any nuts can be used here. I used chopped walnuts.
*** The original recipe does not specify to chill the dough, but it's something I always do with cookies that use butter to prevent them from spreading too much in the oven.
- Prep Time: 10 mins
- Cook Time: 11 mins