Dessert: Double Chocolate Chunk Cookies

Recipe by Kate Kelley, Birmingham, AL Chocolate chip cookies are twice as nice when you use both milk chocolate bars and semisweet chocolate chunks.

Ingredients

1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups uncooked quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (11.5-ounce) package semisweet chocolate chunks
2 (1.55-ounce) milk chocolate candy bars, grated
1 cup chopped pecans, toasted

Instructions

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
Pulse oats in a food processor to a fine powder. Combine oats, flour, and next 3 ingredients in a large bowl; gradually add to butter mixture, beating well. Stir in chocolate chunks, grated chocolate bars, and pecans. Drop dough by 1/4 cupfuls onto lightly greased baking sheets.
Bake at 375 ° for 10 to 14 minutes or until desired degree of doneness. Remove cookies to wire racks to cool completely.
Note: For testing purposes only, we used Hershey's milk chocolate candy bars.

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