2 c. butter, softened
2 c. sugar
2 c. packed light brown sugar
2 tsp. vanilla
4 eggs
5 c. old-fashioned oats, processed to flour consistency
4 c. unsifted all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 (12 oz.) pkg. semi-sweet chocolate pieces
1 (10 oz.) pkg. semi-sweet chocolate chunks
1 (8 oz.) bar milk chocolate, grated
3 c. chopped pecans

Thoroughly cream butter, sugars, and vanilla in very large mixing bowl. Add eggs; beat until light and fluffy. Combine oatmeal, flour, baking powder, soda, and salt; blend into creamed mixture. Stir in chocolate pieces, chunks, grated chocolate, and chopped pecans. Measure scant 1/4 cup of dough and shape into balls. Place dough balls 2 inches apart on ungreased baking sheet. Preheat oven to 375 degrees. Bake 12 to 15 minutes. Cool on wire racks. Makes about 5 dozen large cookies.

Note: Dough balls may be frozen and baked later.