CHOCOLATE CHUNK COOKIES
(Quantity depends on how large you like your cookies)

1 cup unsalted butter, room temperature
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups oatmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 ounces bittersweet chocolate, coarsely chopped
3 Skor toffee bars, coarsely chopped
1 1/2 cups chopped pecans

Measure the oatmeal and blend in a food processor or blender to a fine powder. Combine with flour, salt baking powder and baking soda and set aside. Cream the butter and sugars until light and fluffy. Add eggs and vanilla. Stir in the flour mixture a little at a time. Add the chocolate, toffee and pecans and stir until just combined. Roll into balls, about the size of a walnut and place 2 inches apart on an ungreased baking sheet. Bake for 10 minutes at 350 .

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