Ingredients
- 4 cups all-purpose flour
- 5 cups oatmeal (ground into powder)
- 24 oz bag semisweet chocolate chips
- 8 oz Hershey chocolate bar
- 2 cups chopped pecans
- 2 cups unsalted butter
- 2 cups white sugar
- 2 cups light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon table salt
Cream the Butter and Sugar
In your stand mixer, beat the butter and both sugars for ~2 minutes until fluffy and lighter in color.
Add the eggs and vanilla. Mix another ~3 minutes until completely smooth – no streaks of egg.
Set this bowl aside.
Grind the Oats and Chocolate
Break up the Hershey bar and pulse in a blender until you have chocolate crumbs about the size of coarse sand. Dump into a small bowl.
Grind the oatmeal in batches until it looks like coarse flour. You want some texture, not baby powder. The oats will fly everywhere if you run it continuously – pulse instead.
Mix the Dry Ingredients
Set a fine-mesh sieve over a large bowl. Add the flour, baking soda, baking powder, and salt. Sift everything through.
Add your ground chocolate and oat flour to the sifted ingredients. Mix with a wooden spoon or your hands until evenly distributed. The chocolate likes to clump – just break it up as you go.
Make the Dough
Turn mixer to low. Add dry ingredients about a cup at a time, waiting ~20 seconds between additions. It’ll look shaggy at first but comes together.
Once the flour is in, add chocolate chips and pecans. Mix on low for ~30 seconds – just enough to distribute without overworking.
Rest the Dough
Divide into 4-5 brick-sized portions. Wrap each tightly in foil.
Refrigerate for at least 24 hours. This lets the oats hydrate and the flavors develop – it’s worth the wait.
These freeze for up to 3 months wrapped in foil. Move to the fridge a day before baking to thaw.
Bake the Cookies
Heat oven to 375F.
Line baking sheets with parchment. Roll dough into balls about 1.5 inches across – smaller than a golf ball. A small cookie scoop makes this fast.
Space 2 inches apart. Press each ball down to ~1/2 inch thick with your palm or a glass bottom.
Bake for ~6-8 minutes. They’ll look slightly underdone in the center – that’s perfect. The edges should be just set, not brown.
Let cool on the pan for ~2 minutes before moving to a wire rack. They firm up as they cool but stay chewy inside.
Store in an airtight container for up to a week, or freeze baked cookies for up to 3 months.
Chocolate Chip Walnut Cookies
Ingredients
- 4 cups all-purpose flour
- 5 cups oatmeal ground into powder
- 24 oz bag semisweet chocolate chips
- 8 oz Hershey chocolate bar
- 2 cups chopped pecans
- 2 cups unsalted butter
- 2 cups white sugar
- 2 cups light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon table salt
Instructions
- Beat butter and sugars until fluffy, about 2 minutes.
- Mix in eggs and vanilla until smooth, about 3 minutes.
- Grind Hershey bar into coarse crumbs in blender.
- Pulse oatmeal into coarse flour.
- Sift flour, baking soda, baking powder, and salt.
- Mix ground chocolate and oat flour into dry ingredients.
- Gradually add dry mixture to wet ingredients on low speed.
- Fold in chocolate chips and pecans until just combined.
- Divide dough into 4-5 portions, wrap in foil.
- Refrigerate 24 hours.
- Preheat oven to 375F.
- Form 1.5-inch dough balls, place 2 inches apart on parchment-lined sheets.
- Press balls to 1/2 inch thickness.
- Bake 6-8 minutes until edges set but centers slightly underdone.
- Cool 2 minutes on pan, then transfer to wire rack.
- Store airtight 1 week or freeze up to 3 months.
