Heavenly Chocolate Chip Oat Crunch Cookies

1. Oven & Tray Prep

Position the oven racks in the upper-middle and lower-middle levels. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper for easy cleanup.

2. Oat Process

Measure 1 cup of the oats and grind them in a food processor or blender until finely ground, about 30 seconds. Transfer the ground oats to a large mixing bowl, and stir in the flour, baking powder, baking soda, and salt.

3. Creaming

In a separate bowl, use an electric mixer to beat the softened butter and brown sugar on medium-high speed until smooth and free of lumps, approximately 1 minute. Pause to scrape the sides of the bowl. Add the egg and vanilla extract, beating until the mixture is light and fluffy, roughly 30 seconds. Pour in the cooled melted chocolate and continue to beat until it is well incorporated, about 20 seconds.

4. Dry Mix Merge

Reduce the mixer speed to low and gradually add the dry oat mixture, mixing until just combined, approximately 15 seconds. Fold in the remaining 3/4 cup whole oats, chocolate chips, and chopped nuts until evenly distributed through the dough, about 10 seconds.

5. Shaping & Baking

Scoop the dough using a 2-tablespoon measure and roll into balls. Place the balls 2 inches apart on the prepared baking sheets. Bake, remembering to rotate and switch the positions of the pans halfway through baking, until the cookies have a cracked appearance on top yet retain some moisture within the cracks, between 14 to 18 minutes.

6. Cooling

Allow the cookies to cool on the baking sheets set over wire racks for 5 minutes. Then transfer the cookies directly onto the wire racks to cool completely.