- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 old-fashioned rolled oats
- 4 ounces milk chocolate, frozen (I used 4 Hershey’s Bars)
- 1 1/2 cup semi-sweet chocolate chips
- 3/4 cup M&M’S
- 1/2 cup chopped walnuts, optional
- Preheat the oven to 350°F. Line baking sheet with parchment paper and set aside.
- In bowl of your stand mixer fitted with the paddle attachment mix together the butter and both sugars for 2 minutes until fluffy on medium speed. Add in the eggs and vanilla and mix until just combined.
- In a large bowl whisk together the flour, salt, baking soda, and baking powder. Place the oats in the blender and grind until fine. It’s okay to have some larger pieces of oat left. Whisk the oats into the flour mixture and then with the mixer on low speed, slowly add the flour mixture into the sugar mixture.
- Place the frozen chocolate bars into the blender and pulse to grind. The chocolate should resemble small pebbles.
- With the mixer still on low add in the ground chocolate, chocolate chips, M&M’S and walnuts, if desired, mixing until just combined.
- Using a large cookie scoop (3 tablespoons) scoop the dough onto the prepared baking sheet and bake for 10-12 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wore rack to cool completely.
- Store airtight for up to 3 days.
recipe from The I Heart Naptime Cookbook.
**Slight adaptation: I used 2 1/4 cups flour, as I prefer a slightly thicker cookie.