Smoky Mountain Cookies by Sherie

  • 2-1/2 cup quick oats
  • 2 cup plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounce Hershey's chocolate bars, refrigerated
  • 1 cup butter or margarine
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 (12-oz.) package chocolate chips
  • 1/2 cup pecans, chopped

Preheat oven to 350 degrees. Measure the oats, and place in a small bowl. Using a food processor with a steel blade or blender, pulverize small amounts of oats until all oats are powdered. In a large bowl, sift the flour, baking powder, baking soda, and salt. Stir in the powdered oats until well blended. Coarsely grate the cold Hershey's chocolate bars; then place in a cool area. In an electric mixer, cream the butter and both sugars. Add eggs, one at a time, beating between each addition; then beat in the vanilla. Slowly beat in the flour/oat mixture until blended. By hand, stir in the chocolate chips, grated chocolate bars, and pecans; mix well. Prepare a 9- x 13-inch baking dish with spray-oil. Roll the cookies into golf ball-size rolls. Place cookies on baking pan at least 2-inches apart, to give spreading room. Bake in the preheated oven for about 12 to 14 minutes. Immediately remove cookies from baking pan to a wire rack to cool. Cookies should cool separately, not stacked. Makes 50 cookies.