1 c. butter
1 c. granulated sugar
1 c. brown sugar
2 eggs, beaten
2 tsp. vanilla
2 1/2 c. oatmeal
2 c. all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
4 oz. milk chocolate such as Hershey bars, grated coarsely - some versions say this can be omitted)
12 oz. pkg. semi-sweet chocolate chips
1 1/2 c. chopped pecans

Grease 3 or 4 large cookie sheets. Heat oven to 375 degrees. Cream butter and squares together in a large bowl with electric mixer. Add eggs and vanilla. Beat to combine. Grind oatmeal to a fine powder in food processor or blender. Combine with all purpose flour, salt, baking powder and baking soda. Add to creamed mixture and beat slowly just to mix. Add grated chocolate. By hand, stir in chocolate chips and pecans. Batter till be stiff. Using an ice cream scoop and fingers, shape batter into balls about the size of golf balls. Drop balls about 2 inches apart on cookie sheets. Bake at 375 degrees for 7 to 9 minutes, or until lightly browned. (If baking 2 sheets at a time, exchange positions on racks about 1/2 way through baking for even browning.) Let cookies cool 1 to 2 minutes on pans, then, with a spatula, transfer them to wire racks to cool. Yield: About 60 to 75 monster cookies. Store in tightly closed canister or freeze.