by Jim Kennard
5 cups Rolled Oats – Measure first and then grind until fine
4 cups whole wheat flour – fresh milled preferred
1 Tablespoon baking powder
1 Tablespoon baking soda
1 Tablespoon salt
½ Tablespoon cinnamon
2 ½ cups butter, softened
1 ½ Tablespoons vanilla
2 ½ cups brown sugar, packed
2 ½ cups granulated sugar
8 ounces Hershey’s Cocoa – and ½ cup honey - OR
18 oz Hershey chocolate bar-melted
½ Tablespoon lemon juice
6 eggs
4 cups semi-sweet choc chips
5 cups chopped walnuts
2 cups coconut
2 cups raisins
Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, Hershey’s cocoa & honey OR melted chocolate bar, and lemon juice in a large bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips, coconut, raisins, and nuts to the dough and mix by hand until ingredients are well blended.
For the best results, chill the dough overnight in the refrigerator before baking the cookies.
With an ice cream scoop, scoop rounded 2 ounce portions onto an ungreased cookie sheet. Flatten slightly. Place the scoops about 2 inches apart. Bake in a 350°F oven for 20+ minutes or until a toothpick comes out clean. When cool store in a sealed container to keep soft.
