Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ cups old-fashioned rolled oats
- 1 (3- to 4-ounce) bar milk chocolate, frozen
- 1½ cups semisweet chocolate chips
- ¾ cup chocolate candies
- ½ cup walnuts, finely chopped (optional)
How to Make It
- Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
- In a large bowl, using a hand mixer, cream together the butter, granulated sugar, and brown sugar. Add the eggs and vanilla and mix until just combined.
- In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Place the oats in a blender and grind until fine. It’s okay to have some chunks. Whisk the oats into the flour mixture and then slowly stir the flour mixture into the sugar mixture.
- Place the frozen chocolate bar in the blender or food processor, and pulse about 5 to 10 times to grind it. Stir the chocolate flakes, chocolate chips, and chocolate candies into the dough. If desired, add the walnuts and stir until just combined.
- Using a medium cookie scoop (about 2 to 3 tablespoons), scoop the cookie dough portions onto the prepared baking sheet at least 1 inch apart. Bake for 8 to 11 minutes, or until the edges are lightly golden brown. They should look a little doughy in the middle. Let the cookies cool on the baking sheets for a few minutes and then transfer to a wire rack. Store in an airtight container at room temperature for up to 3 days.
