Oh my - this is a fabulous recipe. I do think it requires a little tweaking, just to suit your own personal preferences. I agree with many other reviewers that the sugar can be decreased by at least 1/4 cup each. The stir-ins add a significant amount of sweetness, as does the grated/ground chocolate, so no worries there. I used the blender to grind the oatmeal to a flour consistancy a cup at a time, and added a regular size hershey bar with each cup as per another reviewer's suggestion. I substituted oat bran for the remaining 1/2 cup of oatmeal the recipe called for, and it added a nice, nutty texture and flavor, and a teensy health benefit, but hey - it's something!. For the stir-ins, I added chopped peanut butter chips and chopped m&ms that I had left over from making caramel apples. That added an additional bit of ground chocolate to the chunks to make the 4 oz called for. I didn't add nuts (pecans!), which I regret. The dough could have easily handled additional stir-ins. This recipe makes a VERY STIFF dough! You will seriously give your muscles a work out stirring everything into the dough. The dough was so stiff that I rolled it into golf ball sized balls, nine to a cookie sheet, flattened them about halfway down, and baked them for 12 minutes and they were perfect: crispy,chewy, rich deliciousness. I got about 54 near 3 inch, very substantial cookies from the recipe. I will make these again, for sure, but I will decrease the sugar next time and add nuts.
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