Step 1

Heat oven to 375ºF. Line baking sheets with parchment paper.

Step 2

Using a hand mixer or stand mixer, cream together butter and sugars in a large bowl.

Step 3

Mix in eggs and vanilla, scraping the sides of the bowl as needed. Set aside.

Step 4

Grind the oats (either old fashioned or quick oats will work since you are grinding them) in a blender or food processor until they are powdery.

Step 5

Combine the ground oats, flour, salt, baking powder and soda in a medium bowl.

Step 6

Slowly add the dry ingredients to the wet ingredients. Beat just until combined, but don't over mix.

Step 7

Using a sharp knife on a cutting board, chop or grate the Hershey bar.

Step 8

Add the chocolate shavings, chocolate chips and nuts to the batter. Mix to combine but do not over mix.

Step 9

Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets. Cookies should be at least 2 inches apart.

Step 10

Press extra chocolate chips and a few nut pieces into the tops of the cookies to make them look pretty if you'd like.

Step 11

Bake for 10 minutes. You can use a round cookie cutter or a mason jar ring to swirl the cookies inside while they are still hot to get them perfectly round. This also thickens them, although these cookies are already pretty thick.

Step 12

Allow the cookies to cool on the pan for 5 minutes, then move to a wire rack to cool completely.

Step 13

Store in an airtight container at room temperature for up to 4 days. The cookies freeze well, too.