This recipe makes an enormous batch of cookies loaded with chips, nuts, oats, and even shaved chocolate. If you're baking for a bake sale, family hike, or a road trip with the soccer team, this one's for you.
Preheat your oven to 375°F. Line several baking sheets with parchment.
Combine the butter, granulated sugar, and brown sugar until smooth.
Add the eggs one by one, then add the vanilla.
In a blender or food processor, grind oats until they're a fine powder.
Add oats, flour, salt, baking powder, and baking soda to butter/sugar mixture; mix well.
Stir in nuts, grated chocolate and chips.
Drop dough by tablespoonfuls onto your baking sheet (a tablespoon cookie scoop makes short order of this job). Gently flatten each dough ball with the palm of your hand to about 1/2" thick.
Bake the cookies for 12 to 15 minutes, or until they're beginning to brown. Remove them from the oven, and cool right on the pan.
Cookies will keep for up to a week in a closed container; freeze for longer storage.
Skip the scooping and cut down on prep time by using an ingenious technique outlined in our blog post, A simple way to shape cookies.
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