Categories: Desserts

Ingredients

• 1 cup unsalted butter, at room temp
• 1 cup sugar
• 1 cup light brown sugar
• 2 large eggs, at room temp
• 1 tsp pure vanilla extract
• 2 1/2 cups oats
• 2 cups all-purpose flour
• 1/2 tsp kosher salt
• 1 tsp baking powder
• 1 tsp baking soda
• 4 oz. milk chocolate, grated
• 12 oz. semisweet chocolate chips

Directions

1. Preheat oven to 375. Line baking sheet with either parchment paper or silicone baking mats.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and brown sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla extract and mix well.

3. Put the oats in a blender and grind to a powder. In a large mixing bowl, whisk together the ground oats, flour, salt, baking powder and baking soda.

4. With the mixer on low, add the flour/oat mixture to the butter mixture gradually and mix until just combined. Add the grated milk chocolate. With a large spatula, scrape the sides and bottom of the mixing bowl and make sure everything is well combined. Fold in the chocolate chips.

5. Spoon batter onto prepared bans using between 1 and 2 tbsp of batter per cookie depending on how large you like them, leaving about 2 inches of space between each cookie.

6. Bake for 8-12 minutes.

7. Let cookies cool on the pan for 5 minutes and then remove to wire racks to finish cooling.

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