I made a couple changes due to what I had on hand. I used cinnamon graham crackers and ground them in my blender with the ice crushing feature. I also did this with two cups of the oats, making part of them more fine to have a good contrast in texture. We have quite a bit of leftover Halloween candy left, so I dug out any Hershey bars and chopped them up coarsely. I left out the walnuts and just increased the cashews and pecans each by 1/4 c. as we're not fans of walnuts. I got most of this combined well with my Kitchen Aid mixer, I had to hand mix it when I added the chocolate/nuts because it was quite a bit of dough and I wanted to make sure I didn't have it unevenly mixed. I used my small cookie scoop to measure out the dough, kind of making the scoop overflow to make the cookies just a little bigger. This is a heck of a cookie....there's a bunch of different tastes and textures. These baked up nicely, eleven minutes at 350* was about right. I let the cookies sit on the sheet for a minute or two to let them firm up before I took them off. I'd make these again. NOTE: You can buy the nuts cheaply at your local dollar store and save a couple bucks.

These cookies are soft, thick and chewy, just how I like them. Since this is the 1st review I thought I would be thorough. I added extra graham cracker crumbs, just because I crushed too many, I probably ended up putting in about 1/2 C. I used milk chocolate chips instead of semi-sweet, because that is what I prefer and the big ghirardelli ones that taste so good. I used a 6.8 oz symphony bar for the grated chocolate because I had it on hand, but you could forgo this altogether and just add more chocolate chips, I don't think it will change it much. I also did not put any nuts in because my family hates them. I do like nuts and think that nuts would taste great in them, but they are great without. Also, if you like thick chewy cookies DO NOT grease your pan, this will cause the cookies to spread and be thinner and crispier.