16 tablespoons (2 sticks) unsalted butter, softened but still firm
3/4 cup granulated sugar
3/4 packed light brown sugar
2 large eggs, room temp
1 tsp vanilla extract
12 oz chocolate chips
4 oz grated or finely chopped semisweet chocolate
1 1/2 cups chopped pecans or walnuts (optional)
Heat oven to 350. Place oats in food processor and process until very fine. Add flour, baking powder, baking soda, and salt, and pulse 4 to 5 times until well combined.
With an electric mixer (use paddle attachment if you have one), beat the butter and both sugars until light, about 3 minutes. Add the eggs, one at a time, and beat 20 seconds after each addition. Add the vanilla and beat for 15 seconds to blend.
Add the dry ingredients to the butter-sugar mixture and beat on low speed until well mixed. Add the chocolate chips, grated chocolate, and nuts and mix on low speed until blended. (you can also mix by hand with a large, stiff rubber spatula if you do not have a standing mixer.)
Lay a sheet of parchment paper on a baking sheet. Form the dough into balls about 2 inches in diameter and place them 1 inch apart on the prepared baking sheet. (You will have dough left over). Bake 7 minutes and then turn the baking sheet around in the oven. bake and additional 7 to 9 minutes or until the cookies are puffy, soft, cracked on top, and light brown around the edges. (I do 6.5 minutes on each side)They will not spread very much and will look very undercooked. Do not overcook or they will become hard and dry when cool.) Remove the baking sheet from the oven and let them cool for 2 minutes before transferring to a cooling rack. Repeat with remaining batter using a second room temp cookie sheet.
Cool 30 minutes before serving.
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