1 c. butter, softened
1 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (4 oz.) Hershey chocolate bar, grated
1 (6 oz.) pkg. pecans, chopped
2 1/2 c. Quaker oats
1 c. chocolate chips

In a large mixing bowl, cream butter, granulated and brown sugars and vanilla until creamy. Beat in eggs, one at a time. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture and mix well. Stir in grated chocolate and chopped pecans. When combined well, stir in oats and chocolate chips, stirring well.

Using rounded teaspoonfuls, shape mixture into balls (about 96 to 100). Place 8 balls at one time, in a large ring on a piece of wax paper placed on micro-safe dinner plate, pie plate or paper plate and place on a turn table, if available.

Microwave on 50 percent or medium power for 2 1/2 to 3 1/2 minutes (2 3/4 to 3 3/4 minutes) or until just set and no raw dough spots appear, rotating dish 1/4 turn every 30 seconds if not using a turn table. Remove wax paper, with cookies on it, to countertop and cool. Makes 96 to 100 cookies.