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. |