-
Preheat oven to 350 degrees F. Prepare 3 large baking sheets by lining with parchment paper.
-
Place the chocolate bar in the freezer for at least 10 minutes. Using the small holes of a box grater, grate the cold chocolate bar onto a piece of parchment paper. Set aside.
-
Process the rolled oats in a food processor by pulsing a couple of times until the oats are finely chopped.
-
In large mixing bowl with a spatula (or with a mixer with the paddle attachment), cream together butter, granulated sugar and brown sugar until light and fluffy. Add the eggs and vanilla and beat to achieve a creamy texture.
-
In a medium bowl, combine the processed oats, all purpose flour, whole wheat flour, baking powder, baking soda, salt and chocolate chips.
-
Gradually add the dry ingredients mixture to the wet mixture in the large bowl. Mix until all dry ingredients are incorporated. Dough will be very thick.
-
Gently fold in the reserved grated chocolate making sure it is incorporated into all of the dough.
-
Drop tablespoonfuls of dough 2” apart on prepared baking sheets arranging 12 cookies per baking sheet. Bake one sheet at a time for 10 – 12 minutes or until lightly golden.
-
Remove from oven and allow cookies to set on cookie sheet for 2 minutes before removing cookies to a wire rack to cool completely.