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Ingredients
- 5 cups rolled oats
- 4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cup (4 sticks) unsalted butter, at room temperature
- 2 cup granulated sugar
- 2 cup brown sugar
- 4 eggs
- 2 tsp vanilla extract
- 24 oz semisweet chocolate chips
- 1 bar (8 oz) Hershey bar, grated (or milk chocolate)
- 3 cups chopped walnuts
Preparation
Step 1
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
Blend the oats in a food processor or blender to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.
Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That’s okay – they will finish setting up after you remove them from the oven. Let cool 2-3 minutes on the baking sheet and then transfer to a cooling rack to cool completely. Store in an airtight container.