Ingredients

Units Scale

2 cups flour
2.5 cups oatmeal, put through blender or food processor
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
4.5 oz. grated semi-sweet chocolate
1.5 cups pecans, chopped
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 whole eggs
1 tsp. vanilla
12 oz. semi-sweet chocolate chips

Instructions

Preheat oven to 375 F.
In a large bowl, combine flour, blended oatmeal, salt, baking powder, baking soda, grated chocolate, and chopped pecans. Stir to combine.
In a separate bowl, cream butter until smooth, then add sugars and continue mixing until light and fluffy. Add eggs, one at a time, then vanilla.
Combine dry and wet ingredients and mix in chocolate chips. Using a 1/8 cup measure, scoop dough and form into slightly flattened balls. Bake for 9-10 minutes – do NOT overbake.

Notes

I use a food processor to blend the oatmeal and chocolate chips (separately), then the butter mixture. It is quick!
Sometimes I substitute milk chocolate for the grated semi-sweet, it makes the cookies sweeter though, so be careful.
Seriously, don’t overbake these cookies. They won’t flatten out very much when they’re baked, so don’t expect them to. Try 8-9 minutes at first, and if you genuinely think they need more time, go for it. But they won’t.
I like to chop the pecans fairly fine so that they aren’t noticeable as huge nutty chunks in the cookies, but give more of a texture and overall flavor. Feel free to keep them chunky.