Grate the Hershey bar and place the pieces in the refrigerator. Measure 2 1/2 cups of oats and pulse them in a blender or food processor. Preheat your oven to 375°.

Beat the butter and sugar with a hand held electric mixer on medium speed for 2 minutes or until light and fluffy. Beat in the eggs and vanilla.

Add the flour, blended oats, baking soda, baking powder, and salt. Stir just until the flour starts to be incorporated.

Add the chocolate chips, grated chocolate, and nuts. Stir just until combined. (I like to reserve about 1/2 cup of chip to press into the tops of the cookies.)

Scoop by heaping tablespoons and roll into 1-inch balls. Place onto silicone or parchment-lined cookie sheets, about 2 inches apart. Flatten slightly with your palm or the bottom of a glass.

Bake at 375 degrees for 8-9 minutes, or until the edges are light golden brown.

If desired, immediately press a few chocolate chips into the tops of each hot cookie.

Let cookies cool on the pan for 3-4 minutes, then transfer to wire rack to cool completely.