Lindsay's Chocolate Cafe Chocolate Chip Cookies

2 1/2 cups regular rolled oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 12-ounce package semisweet chocolate pieces (2 cups)

1 1/2 cups chopped walnuts or pecans

4 ounces milk chocolate bar, grated

1. In a medium bowl, mix oats, flour, baking powder, baking soda and salt; set aside.

2. In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugars, beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining flour mixture with wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.

3. Drop from large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets or a hot baking stone. Bake in a 375 degree oven 9 to 10 minutes or until edges are light brown. Cool on cookie sheets or stone 1 minute. Transfer to wire racks; cool. Makes 30.

Notes from Me: I grated milk chocolate chips I had on hand in a Pampered Chef hand grater instead of using a 4 ounce chocolate bar. I had to use my hands to finish mixing the dough because it was just too dense for a wooden spoon to mix through. After scooping the dough, I flattened them just a little with the palm of my hand. I lined my cookie sheets with parchment paper to virtually eliminate clean-up. It took my oven 12 minutes to bake these cookies.

Fabulous! Crispy on the outside and chewy on the inside.

Be sure to share these wonderful cookies with a favorite sister-in-law on a beautiful spring day!