• 1 cup unsalted butter, room temp
  • 2/3 cup quick cooking oats, blended in blender to a flour consistency
  • 1 cup granulated sugar
  • 3 cups unbleached flour
  • 1 cup dark brown sugar, packed
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 extra large eggs
  • 24 oz. semisweet chocolate chips
  • 2 cups chopped walnuts or pecans, toasted

Preheat oven to 325°. In a large bowl, beat together the butter, the granulated sugar and the dark brown sugar with an electric mixer until light and creamy, about 3 minutes. Beat in the vanilla and the eggs until smooth.

In a medium bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the butter. Mix in the chocolate chips and nuts.

Using a small ice cream scoop or a ¼ cup measure, drop the batter onto greased cookie sheets, allowing 3 inches in between each one for spreading. Bake for about 10 minutes, or until light golden brown. Let cool on the baking sheet before removing to a rack to cool completely.