1 cup (2 sticks) unsalted butter, room temperature
1 cup (7 ounces) granulated sugar
1 cup (7½ ounces) light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2½ cups (8¾ ounces) finely ground old fashioned oats, measured before grinding*
2 cups (10 ounces) all purpose flour
2 cups (12 ounces) semi-sweet or bitter-sweet chocolate chips
4 ounces milk chocolate, grated
1½ cups chopped pecans, toasted at 350° F for 10 minutes

Preheat oven to 375º F.

Cream butter and sugars with electric mixer on high for about 3 minutes. Add eggs, and vanilla; beat until smooth, about 1 minute. Add ground oats, flour, baking soda, baking powder and salt; beat until well combined, about 1 minute.  Add chocolate chips, grated milk chocolate and pecans. Stir until all ingredients are mixed.

Roll into balls the size of a golf ball. Place 2 inches apart on parchment lined cookie sheet; flatten with palm of hand. Bake for 10 to 12 minutes, or until golden brown. Remove from cookie sheet and cool on a wire rack. Yield: 48 cookies.

*If desired, spread the oats on a baking sheet, and toast at 350°F for 15 minutes.  Process the oats in a food processor or blender until finely ground.