The unique thing about this recipe is that the cookies can be baked on a preheated stone as well as cookie sheets. The article states that the baking stone makes slightly crisper edges. I have never heard of cookies being baked on a baking stone. Are you familiar with that?
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
1 12-oz. pkg. semisweet chocolate pieces (2 cups)
1½ cups chopped walnuts or pecans
4 ounces milk chocolate bar, grated
In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets or a preheated baking stone.