Beverly's Double-Chocolate Oatmeal Cookies

2 cups butter, room temperature

2 cups sugar

2 cups brown sugar

4 eggs

2 teaspoons vanilla

4 cups flour

5 cups old fashioned oatmeal (measured then pulverized in food processor)

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons baking soda

8 oz grated semi-sweet chocolate

24 oz semi-sweet chocolate chips

1. Heat your oven to 350. Line baking sheets with silpat liners or parchment paper.

2. Cream together the butter and both sugars until smooth. Add the eggs, 2 at a time, mixing well after each addition. Add the vanilla and mix well. Scrape down the sides of the bowl.

3. Add the flour, pulverized oatmeal, salt, baking powder, baking soda, and grated chocolate. Mix well, scraping down the sides of the bowl if necessary. Add the chocolate chips and mix gently until combined.

4. Use a regular-size cookie scoop to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between each scoop. Bake for 8-10 minutes. Cookies will appear soft and underdone; they will set up as they cool. Leave on the cookie sheet 3-4 minutes before transferring to cooling racks.

Makes about 8 dozen cookies.