I have the most wonderful memories of eating these cookies, freshly-baked out of my Grandma’s oven as a child. There were so soft and chewy, and had chocolate in every bite, both from semi-sweet chocolate chips and a grated Hershey bar. Every time I make them now as an adult, I think back on those times, sitting on the counter in my Grandma’s kitchen and licking the wooden spoon free of cookie dough. We won’t get into the fact that I still lick the wooden spoon, and that I still can’t eat just one.
In a seriousness – give these cookies a try. Make sure you’ve got a big bowl, as it calls for a full pound (4 sticks!!) of butter, 4 cups of flour, and 5 cups of oatmeal. Warning: This recipe will not fit in a standard size Kitchen Aid Mixer. You’re better off mixing with a hand mixer in a large mixing bowl. Feel free to half the recipe – just don’t be mad when you only have half the amount of cookies.
- 2 cups softened butter
- 4 cups flour
- 2 tsp. soda
- 2 cups sugar
- 5 cups quick-cooking oats
- 24 oz. chocolate chips
- 2 cups brown sugar
- 1 tsp. salt
- 1 8 oz. Hershey Bar (grated or chopped)
- 4 eggs
- 2 tsp. baking powder
- 3 cups chopped walnuts
- 2 tsp. vanilla
- Cream the butter with the sugar and the brown sugar.
- Add the eggs and vanilla and beat until combined.
- In a separate bowl, mix together the flour, oatmeal, salt, baking powder and baking soda. Incorporate all dry ingredients together.
- Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
- Using a spoon, gently stir in the chocolate chips, Hershey bar and nuts.
- Roll into balls, and place 2-inches apart on a greased cookie sheet.
- Bake for 10 minutes at 375 degrees.
Yield: 9 dozen cookies