Chocolate Chip Cookies

• 1 pound butter
• 2 cups brown sugar
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 8 ounces semi sweet chocolate, grated
• 5 cups quick cooking oatmeal, ground to powder
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 24 ounces chocolate chips
• 3 cups chopped roasted pecans, optional

1. Preheat over to 375
2. Cream butter and sugars together
3. Add eggs, vanilla, and grated chocolate
4. In a separate bowl, combine ground oatmeal, flour, soda, and salt.
5. Gradually add flour mixture to creamed mixture, combining well.
6. Add chocolate chips and nuts, if using.
7. If baking: Place golf-ball sized mounds 2" apart on an ungreased cookie sheet. Bake 6-10 minutes or until edges are solid and just beginning to brown. Allow to cool on cookie sheet until firm(ish).
8. If freezing: place golf-ball sized mounds on a cookie sheet and freeze until no longer sticky. Store in an airtight container in the freezer. Bake without thawing as described above. Cooking time is usually about 2 minutes more.

butter, brown sugar, sugar, eggs, vanilla, sweet chocolate, cooking oatmeal, allpurpose, baking soda, salt, chocolate chips, pecans

Taken from food52.com/recipes/9504-chocolate-chip-cookies (may not work)