Place small amounts of the 5 cups oatmeal into a blender and process until it turns to a fine powder.
Step 2: Mix the Dough
Cream together 2 cups butter, 2 cups sugar, and 2 cups brown sugar in a large bowl until light and fluffy.
Add 4 eggs and 2 tsp. vanilla extract to the creamed mixture and beat well.
In a separate bowl, mix together 4 cups flour, the powdered 5 cups oatmeal, 1 tsp. salt, 2 tsp. baking powder, and 2 tsp. baking soda.
Combine the wet and dry ingredients, mixing thoroughly until a cohesive dough forms.
Fold in 24 oz. semi-sweet chocolate chips, one grated 8 oz. Hershey bar, and 3 cups chopped nuts until evenly distributed.
Step 3: Scoop and Bake
Using an ice cream scooper with a release wire, portion the dough into golf-ball sized cookies.
Place the cookies 2 inches apart on ungreased cookie sheets.
Bake at 375 F for 6-9 minutes until the edges are lightly golden but the centers remain soft. Do not overbake.
💡 Make-Ahead & Storage: The cookie dough can be portioned into balls and frozen on baking sheets, then transferred to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
