Ingredients

The following ingredients have 72 Servings
  • 2 1/2 cups blended oats (approximately 3 to 3 1/2 cups oats)
  • 1 1/2 cups blended walnuts (approximately 2 to 2 1/2 cups nuts)
  • 2 cups unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 oz dark chocolate chips
  • 6 oz semi-sweet chocolate chips
  • 4 oz milk chocolate candy bar (grated)
  • 1 cup butter (at room temperature)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla

Instruction

  • Prepare the blended oats, by placing the oats in the food processor or blender and process until the oats turn into the consistency of flour. Measure out 2 1/2 cups oats AFTER you blend them, not before. It will typically take 3 to 3 1/2 cups oats to get 2 1/2 cups blended oats.
  • To make the blended nuts, remove the oats from the blender or food processor, and add nuts. Pulse the nuts until broken down into very small pieces, being careful to not overprocess. Measure the nuts AFTER processing for correct measurements. It will typically take 2 to 2 1/2 cups nuts to get 1 1/2 cups blended nuts.
  • Mix together flour, blended oats, baking powder, baking soda, salt, and blended nuts in a large bowl. Add in the chocolate chips and grated chocolate bar and toss with the dry ingredients to lightly coat with flour.
  • In a large mixing bowl or stand mixer, cream butter and sugars together until fluffy and light in color, about 7-8 minutes. Add the eggs and vanilla and beat until well combined.
  • Stir the dry ingredients in the wet ingredients until just combined.
  • Refrigerate dough for at least 30 minutes or up to 48 hours.
  • Preheat the oven to 375 degrees F.
  • Use a medium cookie scoop or 1-1/2 tablespoons for each cookie and then gently roll into even balls. Place on a nonstick cookie sheet or parchment-lined lined cookie sheet, spaced out 2 inches apart.
  • Bake for 6-7 minutes, until edges are lightly brown and centers are still a bit jiggly.
  • Cool the cookies on the cookie sheet for a minute or two before transferring to a cooling rack to cool completely.