Prep Time: 20 min. • Cook Time: 10 min.
Place the butter in a small saucepan and cook over medium heat until the butter turns golden brown and smells nutty. Remove from the heat and stir in the milk and corn syrup. Let cool to room temperature.
In a blender, blend together the flour, oats, salt, baking powder, and baking soda until the oats are pulverized. Stir in the chocolate chips, grated Hershey Bar, and nuts.
In the work bowl of a mixer, combine the cooled butter mixture with the brown sugar, granulated sugar, and vanilla. Beat until light and fluffy, about 3 minutes. Then add the eggs one at a time, beating and scraping down the bowl between each addition. Add in the flour mixture and mix to combine. Refrigerate dough for at least 2 hours.
Roll into 1-inch balls (about 2 oz. each) (if desired, roll in granulated sugar to make a crunchy coating) and place 2-inches apart on a cookie sheet.
Bake for 10 minutes at 375°F or until golden.
Approximate Nutritional Information (Per cookie):
Calories 230, Fat 12g, Sat Fat 6g, Trans Fat 0g, Cholesterol 25mg, Sodium 135mg, Total Carbohydrate 30g, Fiber 1g, Sugars 19g, Protein 3g