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1
Pulverize the oats in the processor or blender until fine.
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2
Add the flour, baking soda, and salt and pulse to combine; set aside.
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3
Cut the butter into chunks and melt in a large saucepan over medium heat.
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4
Remove from the heat and stir in the granulated sugar, brown sugar, and vanilla.
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5
Whisk in the egg.
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6
Stir in the flour mixture just until all of the dry ingredients are moistened.
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7
Let the mixture cool for a few minutes if it is at all warm.
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8
Stir in the nuts and chocolate chips.
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9
Cover and refrigerate overnight.
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10
Preheat the oven to 325.
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11
Position the racks in the upper and lower thirds of the oven.
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12
Line cookie sheets with parchment paper.
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13
Remove the dough from the refrigerator to soften.
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14
Scoop rounded tablespoons of dough and place about 2-inches apart on the cookie sheets.
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15
Bake for 13- 15 minutes, or until the cookies are deep golden brown.
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16
Rotate cookie sheets from top to bottom and front to back about halfway through baking time to ensure even baking.
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17
Use a metal pancake turner to transfer cookies to racks to cool completely before storing or stacking.
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18
May be stored, airtight, for several days.
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19
Equipment:.Food Processor or blender & 2 cookie sheets, ungreased or foil lined.
