Instructions

• Preheat oven to 375°F (190°C). Position a rack in the center of the oven and line one or more baking sheets with a silicone baking mat or parchment paper.
• In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
• Add the eggs and vanilla to the creamed mixture and beat on low speed just until combined.
• Place the oats in a food processor, blender, or grinder and process until they form a fine powder.
• In a separate bowl, combine the ground oats, all-purpose flour, salt, baking soda, and baking powder; stir or whisk until evenly mixed.
• With the mixer on low speed, slowly add the dry ingredient mixture to the wet ingredients and mix just until no dry streaks remain. Do not overmix.
• Add the chocolate chips, the 4 oz chocolate bar (grated or finely chopped), and the chopped nuts if using. Fold in with a spatula until evenly distributed.
• Using a heaping tablespoon, drop dough mounds onto the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for 10 minutes, until the edges are set and the centers still look slightly soft.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.