These cookies are kind of a big deal. It's my grandmother's recipe. She has many leather bound books... But seriously, make them and you'll never go back to oatmeal-less variations. And people will love you.
You can use whatever "strengths" of chocolate you want; I roll exclusively with semi-sweet myself. For the 8 ounces grated chocolate, you can alternatively shave baking chocolate with a knife instead of grating if you hate grating chocolate. The batter won't be as chocolatey throughout, but it's still tasty, and it's easier to judge browning. —PeachyCallahan
6 dozen. yes, you want that many.
semi sweet chocolate, grated
quick cooking oatmeal, ground to powder
chopped roasted pecans, optional
In This Recipe
Preheat over to 375
Cream butter and sugars together
Add eggs, vanilla, and grated chocolate
In a separate bowl, combine ground oatmeal, flour, soda, and salt.
Gradually add flour mixture to creamed mixture, combining well.
Add chocolate chips and nuts, if using.
If baking: Place golf-ball sized mounds 2" apart on an ungreased cookie sheet. Bake 6-10 minutes or until edges are solid and just beginning to brown. Allow to cool on cookie sheet until firm(ish).
If freezing: place golf-ball sized mounds on a cookie sheet and freeze until no longer sticky. Store in an airtight container in the freezer. Bake without thawing as described above. Cooking time is usually about 2 minutes more.