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Makes
6 dozen. Yes, you want that many.
Author Notes
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
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Ingredients
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1 pound
butter
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2 cups
brown sugar
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2 cups
sugar
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4
eggs
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2 teaspoons
vanilla
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8 ounces
semi sweet chocolate, grated
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5 cups
quick cooking oatmeal, ground to powder
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4 cups
all-purpose flour
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2 teaspoons
baking soda
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1 teaspoon
salt
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24 ounces
chocolate chips
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3 cups
chopped roasted pecans, optional
Directions
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Preheat over to 375
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Cream butter and sugars together
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Add eggs, vanilla, and grated chocolate
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In a separate bowl, combine ground oatmeal, flour, soda, and salt.
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Gradually add flour mixture to creamed mixture, combining well.
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Add chocolate chips and nuts, if using.
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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).
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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.
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